Name: Root vegie crisps with citrus and rosemary salt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Root veggie crisps with citrus and rosemary salt; 2 large carrots; 3 medium beetroots, scrubbed, unpeeled; vegetable oil, to deep-fry; 2 rosemary stems, leaves removed; 1/4 cup sea salt flakes; 2 teaspoon finely grated lemon zest; 1 teaspoon finely grated orange zest

Root vegie crisps with citrus and rosemary salt

Ribbons of carrot and beetroot are deep fried and sprinkled with a flavour-packed citrus and rosemary homemade salt for an easy take on store-bought chips. Perfect for work snack or kids' lunchboxes!

root veggie crisps with citrus and rosemary salt

Serves 4

Prep

20M

Cook

10M

Total

30M

Ingredients

Root veggie crisps with citrus and rosemary salt

2 large carrots

3 medium beetroots, scrubbed, unpeeled

vegetable oil, to deep-fry

2 rosemary stems, leaves removed

1/4 cup sea salt flakes

2 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

Method

Root veggie crisps with citrus and rosemary salt

1.Using a vegetable peeler, cut carrots into ribbons. Using a mandoline or sharp knife, slice unpeeled beetroot very thinly.

2.Make citrus and rosemary salt; place rosemary leaves, salt and zests in a mortar and pestle; gently pound until combined.

3.Heat oil in a medium heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry carrot and beetroot, in batches, for 2 minutes or until golden brown and tender. Drain on paper towel. Serve with citrus and rosemary salt.