Sweet and Salty Vegetable Crisps

1 Small Beetroot (Beet)

Caster Sugar (Superfine Sugar) for sprinkling

Salt for Sprinkling

Olive Oil for Frying

Serves 4

Preparation:  5 Minutes                                                                                          Cooking Time: 1 Minute

1. Peel the Beetroot and using a mandolin or vegetable peeler, cut into very thin slices.
   
   
   
   
2. Lay the slices on kitchen paper and sprinkle with them with sugar and fine salt.
   
   
   
3. Heat 5cm/2in of oil in a pan, drop a cube of bread into the oil when this is golden then the oil is hot enough.
   
   
   
4. Cook the slices in batches, until they float to the surface and turn golden at the edge.
   
   
   
5. Drain on kitchen paper and sprinkle with salt when cool.
   
   
   
   

Cook’s Tip: This delightful simple snack is perfect to serve with pre- dinner drinks and is a great way to get kids eating vegetables that they may not normally like to eat. Serve with Hummus or Taramasalata.



Variations: You can use other sweet root vegetables, such as carrots, sweet potatoes and even parsnips.