Root veggie 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!

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


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 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.


If you don't have a mortar and pestle, make the salt in a small food processor.

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