Beetroot, Carrot And Parsnip Chips With Fleur De Sel - cooking recipe

Ingredients

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)

Preparation

Heat the oil.
Peel the beetroot, carrots and parsnips and slice them into chips using a mandolin. Place them on paper towel.
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.
Season with the sel de fleur salt (mixed with herbs or spices if using) before serving.