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
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.
- 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!