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 (¼ 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.