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Vegetables crisps

Vegetables crisps Cook Expert

Preparation : 15 min	Resting : -
Cooking : 15 min	Equipment :
Difficulty :	Rating : 3 rates
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Serves 6 :

2	potatoes
1	carrot
1	raw beetroot
1	turnip
1	courgette
500	ml grapeseed oil
	paprika or cumin
	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.

© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

Chef’s tip

You can also cook the vegetable crisps in the oven at 180°C (170° fan, gas mark 4) for 12 to 15 minutes. Brush with olive oil and season before baking.

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