Sweet potato or parsnip crisps

• 2 sweet potatoes or 4 parsnips, peeled
• 400 ml/14 fl oz

Using a vegetable peeler, cut thin strips off the sweet potatoes or parsnips, from top to bottom, while turning the vegetable so you are peeling it evenly into long strips.

Heat the oil in a deep, heavy-based saucepan to 160°C/315°F, when a cube of bread browns in 70 seconds. Using a slotted spoon, gently lower a spoonful of the vegetable strips into the hot oil and cook for 2-3 minutes