Heat the oil in a deep fat fryer or large heavy based pan.

Slice the sweet potatoes into long thin shavings with a potato peeler. Repeat with the parnips and beetroot, but do not mix.

Take a small handful of sweet potatoes (too many will bring the temperature of the oil down and will result in soggy crisps) and drop them into the oil, stirring once or twice, until they go sun set orange.

Remove quickly, place on absorbant kitchen paper on a tray and sprinkle with salt. Repeat until finished.

Allow 2-3 minutes for the oil to regain heat, then repeat with the parsnips and beetroot. Cook the parsnips to a golden/brown colour, and the beetroot to a bronze colour.

Notes Serving Suggestion:These delicious vegetable crisps are versatile and will keep in an airtight container for 2-3 days.Use to top your favourite salads, hot or cold, and transform poached eggs with hollandaise with the sweet potato crisps and crispy bacon.

parsnips and beetroot.