![Crunchy vegie chips Crunchy vegie chips](https://wikirecipes.net/wp-content/uploads/2019/04/Crunchy-vegie-chips.jpg)
- 0:15 Prep
- 0:55 Cook
- 12 Servings
- Capable cooks
Fry wafer-thin vegie slices for rainbow chips, finished with lip-smacking salt.
Ingredients
- 350g Red Delight potatoes, unpeeled
- 300g sweet potato, unpeeled
- 350g beetroot, unpeeled, trimmed
- Vegetable oil, to deep-fry
Lime salt
- 1 tablespoon sea salt
- 1 1/2 teaspoons finely grated lime rind
Method
- Step 1Use a mandolin or a sharp knife to cut the potatoes and sweet potatoes into 1.3mm-thick slices. Place in a bowl. Repeat with beetroot and place in a separate bowl.
- Step 2To make the lime salt, combine the sea salt and lime rind in a small bowl. Season with pepper.
- Step 3Add oil to a large saucepan to reach a depth of 6cm. Heat the oil to 170C over medium heat (when the oil is ready a cube of bread will turn golden brown in 20 seconds). Cook the potato mixture, in 8 batches, turning, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to a baking tray lined with paper towel. Sprinkle with a little lime salt.
- Step 4Cook the beetroot slices in 4 batches, turning, for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer the beetroot slices to a baking tray lined with paper towel. Sprinkle with a little lime salt.
- Step 5Place the vegie chips in a large bowl. Toss to combine. Divide among paper cones. Serve with remaining lime salt.
- Vegetarian
Nutrition
645 kj
Energy
12g
Fat Total
1g
Saturated Fat
2g
Fibre
1.5g
Protein
11g
Carbs (total)
All nutrition values are per serve
Notes
Get the kids to help make cornets for serving these chips – roll up sheets of coloured paper with baking paper and use sticky tape to seal.
- Author: Katrina Woodman and Sydney Pemberton
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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