Mark Hix

Vegetable Crisps

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
Hix Oyster & Chop House
Hix Oyster & Chop House

By Mark Hix

Published 2010

  • About

These are worth the effort even if they do take a little time to prepare. My favourites are celeriac and parsnip crisps. Beetroot crisps look spectacular, though they are trickier to get really crisp. A combination of all three makes a great bar snack.

Ingredients

  • 1 small head of celeriac, peeled
  • 1 large parsnip, scrubbed clean
  • 1 large beetroot,

Method

Using a mandolin or swivel vegetable peeler, cut the celeriac, parsnip and beetroot into wafer-thin slices, then pat the vegetable strips dry on kitchen paper.

Heat approximately an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 180°C.