Root Vegetable Chips with Rosemary Salt

Ingredients

• 120 g (½ cup)kosher salt
• 30 ml (2 tablespoons)finely chopped fresh rosemary
• 2 mediumsweet potatoes
• 2 mediumparsnips
• 4 smallbeetroots
• 1 smallyucca root
• for fryingrapeseed oil

Instructions

1. 1

   Make rosemary salt

   Put the salt and rosemary in a small frying pan. Warm over a medium-low heat for about 8 minutes, then leave to cool and store in an airtight container.

2. 2

   Slice the vegetables

   Scrub all the vegetables well and trim off both ends. Use a mandoline to cut them into slices 3 mm (⅛ inch) thick.

3. 3

   Heat the oil

   Pour enough oil into a large frying pan to reach about 4 cm (1½ inches) up the sides. Heat over a medium heat until the oil is sizzling hot.

4. 4

   Fry in batches

   Add the slices in batches, arranging each batch in a single layer without crowding the pan. Fry until golden and crisp on one side, then turn and cook for another minute or two, watching closely as they cook quickly.

5. 5

   Season and cool

   Lift the chips out with a slotted spoon and place them on a plate lined with kitchen paper to soak up some of the oil. Sprinkle immediately with rosemary salt and leave to cool slightly before serving. Keep any extra salt for another use.

What are root vegetable chips?

Root vegetable chips are thin slices of root vegetables cooked until crisp, here by frying. This version combines sweet potato, parsnip, beetroot and yucca, with rosemary salt adding a savoury, aromatic finish.

The method is simple, but the vegetables vary in size and moisture. Slicing them evenly and frying in small batches helps each type cook through and crisp up.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 4g protein, 48g carbs, 17g fat.

Most of the carbohydrates and fibre come from the sweet potatoes, parsnips, beetroot and yucca; the frying oil supplies most of the fat. The vegetables provide a little protein, while the rosemary salt contributes sodium. To balance a serving, pair it with a protein-rich main and a fresh salad or other vegetables.

Choosing and preparing the vegetables

Even slices: A mandoline makes it easier to cut the vegetables to the same thickness. Keep fingers clear of the blade and use a guard if available.

Thorough scrubbing: The vegetables are scrubbed rather than peeled in this method. Trim the ends before slicing so they sit steadily for cutting.

Making the rosemary salt

Gentle heat: Warm the salt and chopped rosemary over medium-low heat for about 8 minutes. This dries and combines them without needing to brown the herbs.

Save the extra: The method makes more seasoning than the chips may need. Store the cooled remainder in an airtight container for another use.

Getting the oil and batches right

Oil depth: The recipe calls for about 4 cm (1½ inches) of oil in a large frying pan. Wait until it is sizzling hot before adding the slices.

One layer: Fry only enough slices to cover the pan in a single layer. Crowding lowers the oil temperature and makes it harder for the chips to crisp evenly.

Checking for crispness

Colour and feel: Look for a golden, crisp surface before turning each slice. The second side needs another minute or two, but the vegetables can cook quickly, so keep watch.

Drain promptly: Transfer each batch to kitchen paper with a slotted spoon. Add the rosemary salt straight away, while the chips are still hot.

Serving the chips

Serve the chips after they have cooled slightly, when they are easier to handle. They make a snack on their own or a crisp side for a meal.

For a more substantial plate, pair them with a protein-rich dish and something fresh, such as a green salad. The recipe does not specify a dipping sauce, so serve one separately if you like.

Recipe notes & tips

• Slice the vegetables to an even 3 mm thickness so they cook at a similar pace.
• Fry separate batches rather than piling the slices into the pan.
• Watch the chips closely because the cooking process is quick.
• Season each batch as soon as it comes out of the oil.
• Let the rosemary salt cool completely before sealing it in its container.

Variations

• Change the herbs: Use another finely chopped herb in place of rosemary for a different seasoning.
• Adjust the salt: Sprinkle on a lighter hand if you prefer a less salty finish.
• Serve with a dip: Put a dip on the side so the chips can stay crisp until serving.
• Make a smaller batch: Fry only some of the vegetables and save the rest for another meal.
• Vary the mix: Use more of one listed vegetable and less of another while keeping the slices thin.

Common mistakes to avoid

• Uneven slices: Cut the vegetables to a consistent thickness so thinner pieces do not crisp long before thicker ones.
• Crowded pan: Too many slices at once hinder crisping; fry them in a single layer.
• Oil not hot enough: Wait until the oil is sizzling before adding the vegetables.
• Leaving chips unattended: They cook quickly, so watch them closely and turn them when the first side is golden and crisp.
• Seasoning too late: Sprinkle on the rosemary salt as soon as the chips are lifted from the oil.

How to store

Store cooled leftover chips in an airtight container and eat them soon, as they may lose their crispness in storage. Reheat briefly in an oven until warmed and crisped again; avoid sealing them away while still warm. Keep the cooled extra rosemary salt in an airtight container separately.

Frequently asked questions