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Vegetable Chips With Rosemary Salt

these colourful vegie chips make a great alternative to chips and dip and are irresistible with a sprinkling of herb salt

The ingredient of Vegetable Chips With Rosemary Salt

  • 2 teaspoons sea salt
  • 2 teaspoons chopped fresh rosemary
  • 1 medium about 350g orange sweet potato kumara peeled cut into 2mm thick slices
  • 2 large carrots peeled cut diagonally into 2mm thick slices
  • 2 about 350g beetroot ends trimmed peeled cut into 2mm thick slices
  • 2 large parsnips peeled cut into 2mm thick slices
  • extra light olive oil to shallow fry

The Instruction of vegetable chips with rosemary salt

  • combine the sea salt and rosemary in a small bowl
  • place the sweet potato carrot beetroot and parsnip on paper towel pat dry line a baking tray with paper towel
  • add enough oil to a large heavy based saucepan to reach a depth of 3cm heat to 180u00b0c over medium high heat when oil is ready a cube of bread will turn golden brown in 15 seconds add one eighth of the vegetables and cook turning occasionally for 2 3 minutes or until golden use a slotted spoon to transfer to the lined tray repeat in 7 more batches with the remaining vegetables reheating the oil between batches
  • place the vegetable chips on a serving platter and sprinkle with the rosemary salt serve immediately

Nutritions of Vegetable Chips With Rosemary Salt

calories: 187 615 calories
calories: 10 grams fat
calories: 1 5 grams saturated fat
calories: 21 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 3 5 grams protein
calories: 775 milligrams cholesterol
calories: 3 5 milligrams sodium
calories: https schema org
calories: nutritioninformation

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