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Crispy game chips are so-called because they were traditionally eaten as a side to roasted game birds or strong tasting meat like venison. This is a good way to just up root veg odds and ends from your veg box, and works just as well as a snack or a side to roast chicken.


  • Any root veg - parsnips, beetroot, sweet potato, ordinary potatoes, celeriac, Jerusalem artichokes
  • Oil for deep frying, e.g. groundnut or sunflower


  1. Peel the veg, then slice with a swivel peeler or mandolin into thin slices. Soak in cold water for half an hour.
  2. Preheat 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.
  3. Dry the slices on kitchen roll, then cook the chips in batches, removing them with a slotted spoon as they begin to brown.
  4. Remove each batch to a baking tray in the oven to crisp up, then serve with the venison and some jelly.
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