Root Veg Crisps with Black Truffle Mayonnaise


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
      • 1/2 tsp of flaked Black Truffle Sea salt
      • A jar of Black Truffle Mayonnaise for dipping! Vegan Black Truffle Mayonnaise now available


    1. Peel and thinly slice all of your vegetables. Keep the peelings to one side to cook later. Place all of your sliced root veg on a baking tray and dust lightly with plain flour.
    2. Preheat oil to 180˚C and deep fry your vegetables in small batches. Cook for 4-5 mins 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.
    3. Repeat until you’ve cooked all of the veg and then cook your peelings too. The peel will take less time to cook so reduce the frying time to 2-3 mins. Season all crisps with sea salt and some chopped sprigs of rosemary.
    4. Serve with our vegan truffle mayo as a luxurious dip for these zero waste snacks.