Ingredients

Steps

• Rinse sliced potatoes and turnips under cold water in a colander.
• Dry the vegetables thoroughly using a clean tea towel to remove excess moisture.
• Heat oil in a heavy-based saucepan until a breadcrumb sizzles and turns golden.
• Fry the vegetable slices in batches for 2 to 3 minutes until crisp and golden-brown.
• Drain the crisps on kitchen paper and season with onion salt before serving.