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!
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.