Vegetable Crisps

You could just buy crisps but these are more fun and more of a fire hazard.

Materials

• a deep metal pot
• Probe thermometer, the kind you can leave in and monitor the temperature
• Frying strainer thing for scooping out things from super-hot oil
• Fine wire mesh rack
• Paper kitchen towel
• Rapeseed oil
• Vegetables
• Vegetable peeler
• Flavour Powders

Method

• Clean your vegetables and peel if necessary
• Use your vegetable peeler to make very thin strips of vegetable. You can further cut these into smaller crisps
• Pour 1 inch/2.5cm of oil into the pot
• Heat oil on medium heat to 180C
• Carefully drop in one small handful of vegetable peelings
• Watch as the oil will plummet to about 155C
• Keep watching the vegetables to see if they go brown
• Take them out either when the oil is back up to about 180C or when they look a little brown, whatever comes first.
• Drain on the wire mesh then transfer to crumpled up kitchen towel to sop up excess oil
• Sprinkle with flavour powders and serve

Flavour Suggestions

Generally whatever the flavour powder is will be the "top note" flavour, followed by the crisp flavour.

• Nutella and Beetroot
• Butter and Parsnip