Vegetable chips

Ingredients (serves 6)

• vegetable oil, for deep frying
• 1 beetroot, washed, trimmed, thinly sliced
• 1 large Sebago potato, peeled, thinly sliced
• 1 kumara (orange sweet potato), peeled, thinly sliced
• 1 parsnip, peeled, thinly sliced

Method

1. Pour oil into a heavy-based saucepan until it is one-third full. Heat over medium-high heat until a small piece of bread dropped in sizzles.
2. Cook vegetable slices in oil, 5 to 6 at a time, for 1 to 2 minutes, or until golden and crisp. Remove to a wire rack with a slotted spoon to drain and cool. When cold, store in an airtight container.
3. Sprinkle with sea salt flakes and serve with smoked salmon pate.

Notes

• Hint: Slice vegetables as thinly as possible so that they cook through.