Root veggie crisps with yogurt dip

    45 min

    My better half could not eat potatoes for a year (it's a long story) and used to make her own crisps from other veg, such as sweet potatoes and beetroot. The secret to this recipe is to slice the vegetables ultra thin. I use a mandolin or the slicing blade on my food processor. The crisps are seasoned with salt, pepper and malt vinegar and served with a homemade yogurt dip.

    2 people made this

    Serves: 6 

    • 1L peanut oil for frying, or as needed
    • 1 large beetroot, peeled and sliced paper-thin
    • 1 large sweet potato, peeled and sliced paper-thin
    • 1 turnip, peeled and sliced paper-thin
    • 1 parsnip, peeled and sliced paper-thin
    • 1 golden beetroot, peeled and sliced paper-thin
    • sea salt to taste
    • freshly cracked black pepper to taste
    • 1 tablespoon malt vinegar, or to taste
    • 200g plain Greek yogurt
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon chopped fresh mint
    • 1 clove garlic, finely minced
    • 4 spring onions, finely chopped
    • 2 tablespoons lemon juice, or to taste
    • salt and ground white pepper to taste

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Heat oil in a deep-fryer or large saucepan to 180 C.
    2. Carefully fry beetroot, sweet potato, turnip, parsnip and golden beetroot slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes.
    3. Remove vegetable chips with a slotted spoon and transfer to kitchen paper to drain. Allow to dry and cool.
    4. Season chips with sea salt, cracked black pepper and malt vinegar to taste.
    5. Combine yogurt, parsley, mint, garlic and spring onions together in a bowl. Stir lemon juice, salt and white pepper into yogurt mixture to your taste preference.

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