Gourmet style crisps are expensive to buy, but if you have root vegetables in the garden they cost next to nothing to make yourself.
Preparation: 30 minutes
- 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 multicoloured 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.
Never leave a pan of hot oil unattended; if the phone rings, just leave it to ring.
The secret is to cut the vegetables very thinly, either with a swivel-bladed vegetable peeler, a mandolin or in a food processor with a thin slicing blade.
This inspiring recipe is from the WI book Cooking from the Garden by Sara Lewis published by Simon and Schuster.