Recipe

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• 3 beets
• 3 carrots
• 3 parsnips
• vegetable oil (for frying )
• fleur de sel
• fresh herb, finely chopped (optional)
• ground cumin (optional)
• curry powder (optional)
• ground star anise (optional)

• 1 Heat the oil.
• 2 Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
• 3 Plunge the chips into the hot oil, shaking to ensure that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat and fry them in batches, depending on the desired quantity.
• 4 Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.