From left to right:
Here are the ingredients, just after peeling...
To chop them fine enough you need a fine slicer in a food processor...
I bent this blade slightly in, to make the cut thickness even thinner than it had been.
I bedded them down on kitchen paper to suck out some of the wetness.
Then onto the business with my trusty deep fat fryer. I keep this outside to avoid getting fat all over the kitchen ceiling.
Frying was largely judged by
- sizzling - the slices were fried until the sizzling of water bubbles died down meaning the water had been driven off
- colour - after the water was driven out, the colour gets darken as the veggie flesh gets caramalised by the hot fat
The crisps were stirred throughout cooking.
Here are the beetroot ones.
Carrot but this batch was fried for less time, which meant they were lighter in colour