Vegetable crisps

1 kg (2 lb 4 oz) mixed root vegetables (e.g. potatoes, carrots, parsnips and beetroot)

1 litre (1 3/4 pints) sunflower oil

Sea salt

For the dip:

115 g Greek yogurt

115 g crème fraîche

2 garlic cloves, finely crushed

1 teaspoon multicolored peppercorns, finely crushed

1/2–1 teaspoon harissa paste

Peel the vegetables, keeping the beetroot until last and ideally doing this on a separate chopping board or plate.

Cut the vegetables into long thin slices using a swivel-bladed vegetable peeler or mandolin or a food processor fitted with a thin metal slicing blade, again keeping the beetroot until last and as separate from the other vegetables as you can.

Mix all the ingredients for the dip together in a bowl.

Pour the oil into a medium-sized saucepan, heat until it reaches 180–190°C/350–375°F or until the oil bubbles around a vegetable slice dropped into the oil.

Lower a slotted spoonful of vegetables into the hot oil, separate them and add a second spoonful, being watchful not to overcrowd the pan.
Cook for a few minutes until golden around the edges and then scoop out of the pan with the spoon and drain well on kitchen towel.

Continue cooking the vegetable slices in small batches until they have all been cooked, leaving the beetroot to the end.

Transfer to a serving plate with the dip and sprinkle with a little sea salt.