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!
Ingredients
2 carrots
2 parsnips
1 large kumara
1 large beetroot
1 bunch of kale
Blue Coconut oil, for pan/deep frying
Method
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.