These chips make moorish little nibbles at your next drinks party or they are a yummy accompaniment to steak and salad.
- 250 g sweet potato, peeled
- 250 g beetroot, peeled
- 250 g potatoes, peeled
- vegetable oil, for deep frying
- sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Using a mandolin on the thinnest setting, slice the root vegetables and set aside. If using any vegetable that browns on standing immerse in cold water until ready to fry. Drain well and pat dry with paper towel as any moisture with cause the hot oil to splatter.
Heat the oil in a large pot to 190ºC (375ºF). A wok works well for deep frying. The large opening allows the food to move about in the oil and not stick together. To test that the oil is hot enough drop in a small cube of bread, it should instantly sizzle rise to the top and turn golden brown within seconds, otherwise dip the tip of a wooden spoon handle into the oil, if the oil is hot enough the handle will sizzle.
Working in batches of a handful at a time carefully drop the dry vegetable slices into the oil. Gently move them around so they don’t stick together and lift out when golden brown. Drain on paper towel and sprinkle liberally with sea salt while hot. The chips will crisp up as they cool. Once cold store in an airtight container – if you can resist eating them, then and there.
• Any root vegetable can be used for this recipe. Carrots and parsnips can be cut into ribbons for frying with a vegetable peeler.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.