Delight your guests with these irresistible crispy herb and vegetable chips paired with golden potato cakes—the perfect snack to elevate any drinks gathering.
Serves 4
1 hour prep + 30 minutes resting
Ingredients
- 1 beetroot
- 1 celeriac
- 1 parsley root
- flour, for dusting
- oil, for frying
- 2 sprigs basil
- 2 sprigs parsley
- 2 sprigs celery leaves
- 2 waxy potatoes
- oil, for frying
- Also needed: deep fryer or baking paper
Instructions
- Scrub the beetroot, celeriac, and parsley root clean. Slice the vegetables wafer-thin using a mandoline if available. Dust lightly with flour on a plate.
- Heat oil to 170°C. Fry slices in small batches for 20-30 seconds until crisp. Drain on kitchen paper using a slotted spoon. Season with salt while hot.
- Pick leaves from the herbs, dust with flour, and fry for 10 seconds. Drain on paper. Peel potatoes and slice into thin strips. Season with salt and white pepper.
- Heat oil in a non-stick pan. Add small portions of potato strips, press flat, cover with baking paper and a heavy lid. Cook on medium heat for 3-4 minutes until golden. Carefully flip and cook the other side 2-3 minutes.
Enjoy!
Read also
- Recipe for dried fruit, chocolate and sugar crisps
- Recipe for vegetable chips with dough cups and parmesan biscuits
View more vegetable chip recipes starting on page 86 in the May issue of Santé.
