Method

• Firstly prepare your spiced salts
• These of course are optional as are the spices used
• I like adding a little twist to my garden crisps but sea salt flakes work beautifully as well
• To make spiced salts Caraway salt – heat 1 Tbsp caraway seeds in a dry fry pan and toast gently until you smell their wonderful aroma and see the seeds turn slightly darker in colour
• Remove from the heat and add to your mortar and pestle let cool and add 2 Tbsp salt (I like to use sea salt flakes) pound until you have a medium-fine powder which has turned brown
• Set aside
• Chilli salt – ¼ tsp chilli flakes or chilli powder (smoked paprika is also fantastic) add these to a mortar and pestle along with 2 Tbsp salt and pound once again until you get a reddish salt
• Set aside
• Herb salt – 1 Tbsp fresh thyme or sage leaves pound with 2 Tbsp salt until you get a wonderful green powder (this is also great added to roast chicken or sprinkled over potatoes for roasting)
• Now you need to prepare your vegetables
• You want to have these cut or peeled, paper thin so they will cook crispy and they will stay fresh
• I find using a potato peeler works really well and mandolin will do the trick also
• Peel the potatoes and parsnip directly into a bowl of cold water to prevent going brown
• Peel the carrots and beetroot but do keep separate as the colours will bleed
• Now fill a large deep-side pot half fill with vegetable oil
• Heat to 190C
• To check when the temperature is ready place a few slices of your vegetables carefully into the oil
• If it bubbles instantly and it is crisp in about 2 minutes then it is ready
• If not continue to heat until ready
• Cook your vegetable separately as they will take different times to cook
• It is very important not to overcrowd the pot as you are best off doing smaller batches with greater results
• When you go to cook your vegetables please take extra care as hot oil is so dangerous
• Make sure you drain your potatoes and parsnips well and pat dry
• I also move the vegetables around in the pot with a metal spoon or tongs to keep them separated
• When golden brown and crispy remove from the oil, drain well and cool on kitchen paper
• Sprinkle immediately with your spiced salt – beetroot with caraway - potatoes with herb salt etc