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Join date : 2010-05-28
Age : 70
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 |  Subject: Sweet & Salty Vegetable Crisps  Thu Dec 02, 2010 9:13 pm | |
|  Ingredients:
1 small fresh beetroot caster sugar and fine salt, for sprinkling olive oil, for frying coarse sea salt, to serve - Peel the beetroot and, using a vegetable peeler, cut into very thin slices.
Lay the slices on kitchen paper and sprinkle with sugar and fine salt.
Heat 5cm/2in oil in deep pan until a bread cube turns golden in 1 minute. Cook the slices in batches, until they float to the surface and turn golden at the edge. Drain on kitchen paper and sprinkle with sea salt when cool.
VARIATIONS: - Use other root vegetables, such as carrots and sweet potato.
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