Ingredients

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

Preparation

  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.

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