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Carrot - 1
Parsnips - 2
Beetroots - 2
Sweet potato - 1
Groundnut oil for deep frying
Chilli powder - 1/4 tsp
Sea salt flakes - 1 tsp


  • Peel the carrot, parsnips, beetroots and sweet potato. 
  • Slice the carrot and parsnips into long, thin ribbons.
  • Cut the beetroots and sweet potato into thin rounds.
  • Pat dry on kitchen paper.
  • Heat the oi in wok; add the vegetables in batches and deep fry for 2-3 minutes until golden and crisp.
  • Remove and drain on kitchen paper.
  • Place the chilli powder and sea salt flakes in a mortar and grind them together with a pestle to form a coarse powder. 
  • Pile up the vegetable crisps on a serving plate and sprinkle over the spiced salt.
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