Fried Vegetable Crisps

Fried Vegetable Crisps

Fried Vegetable Crisps! A classic & very popular bite of ours that we’ve had at previous food shows. It’s so quick, easy, and you could use any veggies in your pantry!




2 carrots

2 parsnips

1 large kumara

1 large beetroot

1 bunch of kale

Blue Coconut oil, for pan/deep frying




Wash and dry the vegetables. Separate kale leaves from the stem and break into desired bite sized pieces. Use potato peeler to shave vegetables into thin strips.

Heat 2 to 3 inches of Blue Coconut oil in a shallow pan at 180C, or enough oil to cover the vegetables in a deep fryer.

Fry the strips in batches until golden brown & fry kale separately just until it crisps up.


Transfer into a bowl and season with salt and pepper.


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