food, Recipes

Vegetable Crisps

Sean Calitz
  • 200g parsnips or sweet potatoes
  • sunflower oil for frying
  • sea salt flakes


Using a mandolin or a sharp knife, slice the parsnips lengthways as thin as possible. Place the slices in a bowl of ice water for 30 minutes.

Heat the oil in a large saucepan to a moderate temperature. Drain the vegetable slices and dry them thoroughly, blotting with paper towel. Drop the vegetable slices into the hot oil, a handful at a time, and fry until golden brown. Remove with a slotted spoon and set aside on paper towel to drain. Sprinkle sea salt on top.

Serves 2

This recipe originally featured in the May 2013 issue of House and Leisure.