Ingredients

Steps

• Slice the parsnip, beetroot, and carrot into thin rounds using a mandolin.
• Heat the vegetable oil in a fryer or heavy saucepan to 180°C.
• Fry one type of vegetable at a time until browned and cooked through.
• Remove the vegetables with a slotted spoon and drain on kitchen paper.
• Repeat the process for all vegetable types and sprinkle with salt to serve.