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Vegetable chips with rosemary salt
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try these irresistible and colourful veggie chips as a delicious alternative to traditional chips, perfect for dipping and sprinkled with herb salt.
Ingredients:
  • 4.80 gm sea salt
  • 2 tsp chopped fresh rosemary
  • 1 medium (about 350g) orange sweet potato (kumara), peeled, cut into 2mm-thick slices
  • 2 large carrots, peeled, cut diagonally into 2mm-thick slices
  • 2 (about 350g) beetroot, ends trimmed, peeled, cut into 2mm-thick slices
  • 2 large parsnips, peeled, cut into 2mm-thick slices
  • Extra light olive oil, to shallow-fry
Instructions:
  • Mix the sea salt and rosemary in a small bowl.
  • Lay out the sweet potato, carrot, beetroot, and parsnip on paper towel to dry. Cover a baking tray with paper towel for roasting.
  • Fill a large heavy-based saucepan with oil to reach a depth of 3cm. Heat to 180°C over medium-high heat. Test the oil readiness by ensuring a cube of bread turns golden brown in 15 seconds. Add one-eighth of the vegetables and cook for 2-3 minutes, turning occasionally, until golden. Transfer to the lined tray using a slotted spoon. Repeat with the remaining vegetables in 7 more batches, ensuring to reheat the oil between each batch.
  • Arrange the vegetable chips on a platter and generously sprinkle with the fragrant rosemary salt. Serve promptly to enjoy at their best.

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