Page title and description
- Any root veg - parsnips, beetroot, sweet potato, ordinary potatoes, celeriac, Jerusalem artichokes
- oil for deep frying, e.g. groundnut or sunflower
Prep time: 10 min
Cooking time: 15 min
Step 1Peel the veg, then slice with a swivel peeler or mandolin into thin slices. Soak in cold water for half an hour.
Step 2Preheat oven to 180°C/Gas 4. Heat 500ml groundnut or sunflower oil in a saucepan, making sure the pan is less than half full. Test the temperature by throwing in one slice - it should cook within a minute.
Step 3Dry the slices on kitchen roll, then cook the chips in batches, removing them with a slotted spoon as they begin to brown.
Step 4Remove each batch to a baking tray in the oven to crisp up, then serve with the venison and some jelly.