Vegetable Pot-pourri

Select any amounts of any combination from this list:

Peel: No need to peel:
beetroot brinjal
turnips parsnips
  1.  Slice the prepared vegetables into paper-thin slices. (A slicer attachment on a food processor, or a broad-swivel-blade vegetable peeler eases this task considerably).
  2. Pat the slices dry between paper towels.
  3. Heat 8-10cm depth SUNFOIL pure sunflower oil in a heavy-based pan, until it is hot.
  4. Test it’s readiness by putting one vegetable slice into the heated oil – if it sinks then rises rapidly, with bubbles all round the edges, it is ready. It is important that the oil is not too hot.
  5. Drop the vegetable slices into the oil, one by one, to cover the oil surface. Do not crowd the pot, or the slices will stick together. After +- 3- 5 minutes, when the edges curl and brown, lift the chips from the oil using a slotted spoon, and drop onto paper towels. *Parsnips cook within 2 minutes.
  6. Sprinkle with a little salt while still warm. Continue cooking in batches in this way, cooking the beetroot last as it stains the oil.

To serve:

Store in airtight containers for up to 2 days if required.
Serve chips as a garnish on appropriate dishes, or as a pre-dinner snack with or without an accompaniment of a tub of spring onion dip, flavoured further with freshly ground black pepper, powdered biltong or 25ml bottled, diced peppadews. These vegetable crisps are not strong enough to actually dip with, so it is best served on the side to spoon on and enjoy.


Excellent filtering results can be obtained by pouring cooled used oil into a coffee filter bag lined funnel, placed in the opening of the oil bottle.
Never mix used and new oil.


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