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Sweet and Salty Vegetable Crisps
Preparation info
- Serves
four
- Difficulty
Easy
Appears in
By Pepita Aris
Published 2013
The Spanish love new and colourful snacks. Try these brightly coloured crisps, which make an appealing alternative to potato crisps. Serve them with a bowl of creamy, garlicky allioli, and use the crisps to scoop it up.
Ingredients
1 - caster (superfine) sugar and fine salt, for sprinkling
- olive oil, for frying
- c
Method
- Peel the beetroot and, using a mandolin or a vegetable peeler, cut it into very thin slices.
- Lay the slices on kitchen paper and sprinkle them with sugar and fine salt.
Photos
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