Vegetable chips


Preparation info

  • Difficulty


  • Feeds


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.


  • 1 large beetroot
  • 1 large parsnip
  • 1 zucchini
  • 2 slim eggplants (aubergines)
  • 1 sweet potato
  • 1 leek
  • vegetable oil for deep frying
  • sea salt


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 soften, then drain and dry thoroughly with paper towel.

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.