Funky vegetable chips

Fantastic as a snack on their own or to serve as nibbles with drinks or as an accompaniment to a main meal.

Sep 24th 2019
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Tags: Recipes , BBQ, Kid Friendly, Appetisers & Snacks, Gluten-Free, Vegetarian

Tools: Slicer Shredder, Stand Mixers

Ingredients

1 medium white sweet potato
1 medium red/purple sweet potato
1 large parsnip
300g piece butternut pumpkin
2 tsp ground cumin
chilli flakes (optional)
vegetable oil, for deep frying
freshly ground rock salt & black pepper

Method

Peel all vegetables including the pumpkin and cut into long pieces about 6cm long and about 4cm thick.

Attach the slicer/shredder with the thick slicing shredding cone to the stand mixer. Place the vegetable pieces, one at a time, into the hopper, laying them flat into the hopper. Slowly push down on the handles. Turn the mixer to speed 4 and shred the vegetables into the mixing bowl. Toss with the cumin and chilli flakes.

Heat the oil over a medium heat until hot. Add the vegetables pieces, about a handful at a time, into the oil. Cook for 3-4 minutes, or until golden and very crisp. Drain on paper towel.

Repeat with the remaining vegetables. Season well with the salt and pepper and serve immediately.

Tips

Don't overcrowd the pan with too many vegetable pieces. The best results are achieved with only a small amount being fried at each time.
The crisp chips will become soft within 30 minutes or so. Best eaten immediately after frying.
Make sure the vegetables are very dry before adding to the oil as water and oil do not mix!