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Vegetable crisps


Preparation : 15 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
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Serves 4 :
6 potaoes
6 turnips
salt, pepper
3 zucchinis
Oil for frying
1Peel the turnips and potatoes.
2Top and tail the zucchinis. Cut the vegetables into thin rounds using the 2-mm slicing disc.
3Heat the oil in your deep fryer. As soon as it is hot, fry the vegetables. Drain them on paper towels before transferring to a serving dish. Season to taste.
4Serve immediately.
Chef’s tip

These crisps are perfect with roast pork, veal or chicken.


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