Dried fried vegetable crisps

Using a vegetable peeler, or a mandoline, peel really thin strips from all the vegetables. It is easier to work with the vegetables placed down a flat surface which enables you to peel a wider and stronger shape.

Heat the oil in a large pot. The oil is ready when is starts to sizzle as you add a strip of vegetable. Fry the crisps until they are slightly golden and firm in shape. Drain the crisps on paper towel and only season just before serving as the salt will draw moisture and the crisps will become soft.

Ingredients

• 1 large carrot
• 1 large parsnip
• 1 large beetroot
• 1 large sweet potato
• 1 litre of vegetable oil
• NoMU Just Salt Grinder
• NoMU African Heat (optional)