Root Vegetable Crisps With Spiced Salt

• 1 Sweet potato
• 1 Large carrot
• 1 Large parsnip
• 3 Small turnips
• 2 Medium beetroot
• 200g Butternut squash, peeled
• 1 litre Vegetable oil
• Spiced Salt
• 1 tbsp Cumin seeds
• 1/2 tbsp Sea salt
• 1 tsp Smoked paprika
• 1/2 tsp Black peppercorns, crushed

1. 1. Scrub all the vegetables except the squash, then, with a mandolin or food processor with a slicing attachment, slice all the veg into rounds 1-2mm thick. Slice the beetroot last and keep it separate. Set all the veg aside.
2. 2. Toast the cumin seeds in a dry frying pan for 1 minute, then crush in a pestle and mortar with the salt, paprika and pepper.
3. 3. Fill a very large, heavy-based saucepan one third full of oil and heat to 180u0b0C (when a vegetable slice sizzles slowly). Line a large baking tray with kitchen paper. Fry small handfuls of each vegetable for 1-2 minutes at a time until they look frilly and begin to turn gold at the edges. (Fry the beetroot slices last, as they will dye the oil.) Remove with a slotted spoon, then drain on kitchen paper. Sprinkle with a little spiced salt; the crisps will firm up as they cool. They will keep in an airtight tin for up to 3 days.
4. Drinks recommendation:
5. The Corker recommends - The rooty flavours conjured from the earth by these vegetables are unbeatable with a great English ale.

sweet potato, carrot, parsnip, turnips, beetroot, butternut squash, vegetable oil, salt, cumin, salt, paprika, black peppercorns

Taken from www.epicurious.com/recipes/member/views/root-vegetable-crisps-with-spiced-salt-50069467 (may not work)