Vegetable chips

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Preparation info

  • Feeds

    four

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Take ignored and abused vegetables like sweet potato, eggplant, beetroot and zucchini, and chip ‘em into an elegant appetiser with drinks, or accessories to a simple grill. The frizzled leeks are also very cute on top of a vegetable or meat stew, unless you’re still tired of seeing them so often on restaurant entrées.

Ingredients

  • 1 large beetroot
  • 1 large parsnip
  • 1 zucchini
  • 2

Method

Peel and slice vegetables lengthwise, as thinly as humanly possible. Cut the white part of the leek into one 6 cm (2½ in) section, cut in half lengthwise, and divide the layers. Cut each layer into very fine matchstick lengths (julienne). Drop leeks into a pot of boiling water for 1 minute to softe