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Preparation : 15 min | Resting : - |
Cooking : 15 min | Equipment : |
Difficulty : | Rating : 3 rates |
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2 | potatoes |
1 | carrot |
1 | raw beetroot |
1 | turnip |
1 | courgette |
500 | ml grapeseed oil |
paprika or cumin |
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salt, 5 peppercorn blend |
1 | Wash and dry the vegetables. Peel the potatoes, carrot, beetroot and turnip; remove the ends of the courgette. Fit the food processing bowl, install the midi bowl and the 2mm slicing disc. Thinly slice each vegetable separately using the FOOD PROCESSOR programme. |
2 | Heat the oil in a deep-fat fryer or sauté pan until it is hot but not smoking. Fry the sliced vegetables in small quantities for about 3 minutes, until golden. |
3 | Drain the crisps and place on kitchen paper; season with paprika or cumin, salt and 5 peppercorn blend. |