Veggie Crisps

Perfect for munching while watching a great movie

Serves 8
Time 1 hour
Calories 417 per portion
Fat 30g of which 5.4g is saturated
Suitable for vegetarians

Vegetable oil for deep frying
Sweet potatoes 3 large, peeled
Parsnips 4 large, peeled
Carrots 4 large, peeled
Soured cream 150ml (ΒΌ pint)
Finely snipped chives 2 tbsp
Sea salt for sprinkling

1 Heat vegetable oil in a large pan or deep fat fryer.

2 Using a vegetable peeler, slice all vegetables very thinly. Pat vegetables dry on kitchen paper.

3 Fry vegetable slices, in batches, until golden. Drain on kitchen paper.

4 Mix soured cream with chives. Sprinkle crisps with sea salt and serve with soured cream dip.

A Dairy Diary recipe.

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