A RAINBOW OF VEGETABLE CRISPS

• It’s easy (if a tad time-consuming) to make your own potato crisps simply by slicing unpeeled starchy potatoes into 2-3mm thick rounds, then batch frying them in canola oil. Cook until golden and crispy then remove with a slotted spoon, drain on paper towels and eat as soon as they are cool enough to handle. Or, drain and set aside, then arrange in a single layer on baking trays and cook at 200°C until crunchy to serve later.

• Other root veges suitable for chipping include beetroot, ku¯mara, parsnips and carrots. Scrub, peel and slice beets into 2-3mm thick rounds (be careful when slicing raw beets as the knife can slip easily on their hard flesh), and slice ku¯mara, carrots and parsnips lengthwise. You can either dry your chips in a fruit dehydrator or preheat your oven to 180°C, toss the chips in olive oil and arrange in a single layer on baking trays lined with baking paper. Cook for 15 minutes, then turn over and cook for 10-15 minutes, until the chips are dry and crispy and starting to curl up at the edges.

• Use a cheese slicer, mandoline or an adjustable vegetable slicer (from kitchen shops and homeware stores) to make wafer-thin chips or crinkle-cut crisps.

• Toss with sea salt, a dash of cayenne, ground cumin or very finely grated orange zest for extra flavour.