Crispy Vegetable Chips Food

CRISPY VEGETABLE CHIPS

Crispy Vegetable Chips image

A medley of vegetables sautéed in a wok or pan. Served with a salad, these Vegetable Chips make a great accompaniment to grilled fish or BBQd meats. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.

Provided by bluemoon downunder

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

225 g potatoes
175 g parsnips
175 g carrots
175 g turnips
25 g unsalted butter
1 tablespoon sunflower oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt, to taste
freshly chopped fresh flat leaf parsley, to garnish

Steps:

Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
Spread the vegetables into a single layer in the wok, and sauté over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
Drain on paper kitchen towelling and pat to remove excess fat. Sprinkle with salt, to taste, garnish with chopped parsley.

Nutrition Facts : Calories 182.2, Fat 8.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 68.1, Carbohydrate 25, Fiber 5.6, Sugar 6.3, Protein 2.6

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