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    Root Vegetable Crisps with Spiced Salt

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    Root Vegetable Crisps with Spiced Salt

    Cumin-spiked and brightly coloured, these crunchy bites sing with the sweetness of earthy root vegetables – the only difficulty is trying to stop after the first handful.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    • 1 Sweet potato
    • 1 Large carrot
    • 1 Large parsnip
    • 3 Small turnips
    • 2 Medium beetroot
    • 200g Butternut squash, peeled
    • 1 litre Vegetable oil
    • Spiced Salt
    • 1 tbsp Cumin seeds
    • ½ tbsp Sea salt
    • 1 tsp Smoked paprika
    • ½ tsp Black peppercorns, crushed


    1. Scrub all the vegetables except the squash, then, with a mandolin or food processor with a slicing attachment, slice all the veg into rounds 1–2mm thick. Slice the beetroot last and keep it separate. Set all the veg aside.
    2. Toast the cumin seeds in a dry frying pan for 1 minute, then crush in a pestle and mortar with the salt, paprika and pepper.
    3. Fill a very large, heavy-based saucepan one third full of oil and heat to 180°C (when a vegetable slice sizzles slowly). Line a large baking tray with kitchen paper. Fry small handfuls of each vegetable for 1–2 minutes at a time until they look frilly and begin to turn gold at the edges. (Fry the beetroot slices last, as they will dye the oil.) Remove with a slotted spoon, then drain on kitchen paper. Sprinkle with a little spiced salt; the crisps will firm up as they cool. They will keep in an airtight tin for up to 3 days.

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    Drinks recommendation

    The Corker recommends - The rooty flavours conjured from the earth by these vegetables are unbeatable with a great English ale.


    Average user rating

    3 stars