easiest way to prepare ultimate Vegetable chips with rosemary salt

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable chips with rosemary salt. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable chips with rosemary salt is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable chips with rosemary salt is something that I’ve loved my entire life.

Table of Contents


  • 2 teaspoons sea salt
  • 2 teaspoons chopped fresh rosemary
  • 1 medium (about 350g) orange sweet potato (kumara), peeled, cut into 2mm-thick slices
  • 2 large carrots, peeled, cut diagonally into 2mm-thick slices
  • 2 (about 350g) beetroot, ends trimmed, peeled, cut into 2mm-thick slices
  • 2 large parsnips, peeled, cut into 2mm-thick slices
  • Extra light olive oil, to shallow-fry


  • Step 1
    Combine the sea salt and rosemary in a small bowl.
  • Step 2
    Place the sweet potato, carrot, beetroot and parsnip on paper towel. Pat dry. Line a baking tray with paper towel.
  • Step 3
    Add enough oil to a large heavy-based saucepan to reach a depth of 3cm. Heat to 180�C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-eighth of the vegetables and cook, turning occasionally, for 2-3 minutes or until golden. Use a slotted spoon to transfer to the lined tray. Repeat, in 7 more batches, with the remaining vegetables, reheating the oil between batches.
  • Step 4
    Place the vegetable chips on a serving platter and sprinkle with the rosemary salt. Serve immediately.

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