While potato crisps are still high on the list of snacks we eat, why not swap the salty, processed goods for homemade using sweet potato, beetroot, parsnip or potatoes? They are a fraction of the price too.
1. Use a V slicer or mandolin to thinly slice one the peeled vegetables into wafer-thin rounds.
2. Arrange vegetables onto a tray lined with paper towel. Pat vegetables dry using paper towel.
3. Pour oil into a large, heavy-based wok or saucepan until 3cm deep. Heat over medium-high heat to 180°C or until a small piece of bread dropped in oil sizzles.
4. Cook in batches for 5 minutes or until golden, vegetables will crisp on cooling. Use a mesh sieve or slotted spoon to remove crisps to rack to drain, sprinkle with a little sea salt immediately, the oil helps hold the salt on. Allow the oil to reheat between batches if necessary.
Written by Janelle Bloom.