Ingredients

• 1 beetroot
• 1 large parsnip
• 1 zucchini
• 1 eggplant
• 1 kumara
• 1 large potato
• vegetable oil
• sea salt

Method

Peel and slice vegetables lengthwise as thinly as possible. The strips should be long and very thin. Heat oil until hot but not smoking, add vegetable chips a few at a time and fry until golden and crisp. Drain on paper towels and sprinkle lightly with sea salt.

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Method