Crispy Vegetable Chips

• 225 g potatoes
• 175 g parsnips
• 175 g carrots
• 175 g turnips
• 25 g unsalted butter
• 1 tablespoon sunflower oil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• salt, to taste
• freshly chopped fresh flat leaf parsley, to garnish

1. Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
2. Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
3. Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
4. Spread the vegetables into a single layer in the wok, and saute over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown.
5. DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
6. Drain on paper kitchen towelling and pat to remove excess fat.
7. Sprinkle with salt, to taste, garnish with chopped parsley.

potatoes, parsnips, carrots, butter, sunflower oil, oregano, marjoram, salt, flat leaf parsley

Taken from www.food.com/recipe/crispy-vegetable-chips-123340 (may not work)