Ingredients
Serves 4
- 1 carrot
- 1 sweet potato
- 1 beetroot
- 1 potato
- 1 parsnip
- Vegetable oil for frying
- 1 tbsp plain flour
- 1 sprig of rosemary
- ½ tsp sea salt
- 2 tbsp vegan truffle mayonnaise
23 January 2026
A simple sharing snack with a luxurious truffle twist.
Crisp, golden and deeply satisfying, these root veg crisps are a simple way to turn humble vegetables into something a little special. Using a mix of seasonal roots, lightly dusted and fried until perfectly crunchy, this recipe makes the most of what you have - peelings included - for a relaxed, zero-waste snack that feels quietly indulgent. Finished with rosemary, sea salt and a generous dip of vegan truffle mayonnaise, they’re ideal for sharing with drinks, adding to a casual spread, or enjoying straight from the kitchen while they’re still warm.
Method
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Peel and thinly slice all of your vegetables. Keep the peelings to one side to cook later. Place all of your sliced root vegetables on a baking tray and dust lightly with plain flour.
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Preheat oil to 180˚C and deep fry your vegetables in small batches. Cook for 4-5 minutes until golden and crisp and then with a slotted spoon, lift out of the hot oil and onto a sheet of kitchen towel to soak up excess oil.
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Repeat until you’ve cooked all of the vegetables and then cook your peelings too. The peel will take less time to cook so reduce the frying time to 2-3 minutes. Season all crisps with sea salt and some chopped sprigs of rosemary.
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Serve with a vegan truffle mayonnaise as a luxurious dip for these zero waste snacks.
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