Operation Manual

25
Vegetables
Vegetable crisps
Serves 4
4 potatoes
2 courgettes
4 turnips
Oil for frying
Salt & pepper
Preparation: 15min.
Cooking: 5min. per batch
Wash the vegetables.
Peel the turnips and potatoes.
Top and tail the courgettes. Slice the vegetables 2mm
thick.
Heat your Deep fryer to 170°C. Fry the vegetables
for 1-2 minutes. Drain them on kitchen paper before
transferring to a serving dish. Season.
Serve immediately.
These crisps are perfect with roast pork, veal or chicken.
This also works well with beetroot, sweet potato and
parsnip.