ROOT VEGETABLES WITH SPICED SALT

Ingredients:
Carrot - 1
Parsnips - 2
Beetroots - 2
Sweet potato - 1
Groundnut oil for deep frying
Chilli powder - 1/4 tsp
Sea salt flakes - 1 tsp

Method:

• Peel the carrot, parsnips, beetroots and sweet potato. 
• Slice the carrot and parsnips into long, thin ribbons.
• Cut the beetroots and sweet potato into thin rounds.
• Pat dry on kitchen paper.
• Heat the oi in wok; add the vegetables in batches and deep fry for 2-3 minutes until golden and crisp.
• Remove and drain on kitchen paper.
• Place the chilli powder and sea salt flakes in a mortar and grind them together with a pestle to form a coarse powder. 
• Pile up the vegetable crisps on a serving plate and sprinkle over the spiced salt.