All kinds of root vegetables may be finely sliced and deep-fried to make 'chips' Serve as an accompaniment to an oriental-style meal or simply by themselves as a nibble.

1 carrot
2 parsnips
2 raw beetroot
1 sweet potato
Peanut oil, for deep frying
1.5 ml/ ? tsp cayenne pepper
1 tsp sea salt flakes
Serves 4-6
Peel all the vegetables, then slice the carrot and parsnips into long, thin ribbons, and the beetroot and sweet potato into thin rounds. Pat dry all the vegetables on kitchen paper.
Half-fill a wok with oil and heat to 180C/350F. Add the vegetable slices in batches and deep-fry for 2-3 minutes, until golden and crisp. Remove and drain on kitchen paper.
Place the cayenne pepper and sea salt in a mortar and grind together to a coarse powder.
Pile up the vegetable 'chips' on a serving plate and sprinkle over the spiced salt.