Ingrid van den Arend

Snack, approx. 4 portions. Preparation time approx. 45 minutes (plus 20 minutes cooling).

• 2 medium-sized truffle potatoes
• 1 beetroot
• 1 yellow beetroot
• 1 chioggia beetroot (or 1 parsnip)
• coarsely ground salt and pepper
• vegetable oil for deep frying
• extra: cheese slicer or mandolin, chip pan, kitchen paper

Scrub the skin of the potato and the beets under cold running water.
Thinly slice the potato and the beets (1 to 2 cm). Put each vegetable into a bowl of boiling water with salt to taste. Leave water to cool (approx. 20 minutes).
Drain the potatoes and the beets and dry the slices with a dark, clean tea towel or kitchen paper.
Heat the oil to 180˚C. Add each type of vegetable separately to the oil and lower the temperature to 140˚C (the chips remain nice of colour and don’t turn brown). Turn with a skimming ladle until the slices have stopped ‘bubbling’ (depends on thickness and type of vegetable). Remove from the frying oil and leave to drain in a colander with kitchen paper. Sprinkle with coarsely-ground pepper.

Tip: Fold envelopes of baking paper or wrapping paper and serve the chips as a treat.