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.
Peel and slice vegetables lengthwise, as thinly as humanly possible. Cut the white part of the leek into one
Heat oil until a small square of bread will brown evenly in about 10 seconds. Add vegetable chips a few at a time, and fry until lightly golden and crisp. Fry beetroot last in case it colours the oil. Drain on paper towel and sprinkle lightly with sea salt. Fry leeks in small handfuls until crisp, and drain.
Arrange vegetable chips in a pile on a large platter and top with leeks.
© 1998 All rights reserved. Published by Murdoch Books.