VEGETABLE CRISPS - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

Lake Crystal Salt
1 large Parsnip
1 large Beetroot
1 large Carrot
1 large Courgette
1 large Potato
1 large Sweet Potato
Oil for frying Oil for frying

METHOD

• Thinly slice vegetables with a Mandolin or potato peeler.
• Dry on kitchen paper to remove any excess starch.
• Deep fry in hot oil in small batches, until crisp. Drain on kitchen paper & cool slightly.
• Sprinkle with a generous grinding of Lake Crystal salt.

Serve as a nibble with cocktails & aperitif.

Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.