Beetroot & sweet potato crisps with coriander mayonnaise

Beetroot & sweet potato crisps with coriander mayonnaise

Batatas fritas de beterraba e batata-doce

By
From
Lisbon
Serves
4 as a nibble
Photographer
Steven Joyce

You can just about argue the case that vegetable crisps are healthier than potato crisps. Regardless, I love serving guests a freshly made bowl of these frilly purple and orange crisps. Sweet potato is incredibly popular in Lisbon – I loved exploring the stacks of different-coloured batata-doce in the greengrocers near our apartment. If you can get a mixture of whitefleshed sweet potato and orange-fleshed sweet potato, that would work beautifully here (use two small ones).

Ingredients

Quantity Ingredient
2 medium-sized beetroots
1 sweet potato
vegetable oil, for cooking
salt

Coriander mayonnaise

Quantity Ingredient
4 tablespoons mayonnaise
2 tablespoons finely chopped coriander leaves
1 small garlic clove, crushed

Method

  1. Wash and thoroughly dry the vegetables, then trim but don’t peel. Cover a baking tray with paper towel, then use a mandoline to slice them very, very finely. Spread the slices on the paper towel and pat dry thoroughly, working in batches.
  2. Place a deep, high-sided pan over a high heat and fill with 6 cm of oil. When the oil reaches 180ºC, it is ready to use. Working in batches again, slide the vegetable slices into the hot oil. (I find it easier to do one type of vegetable at a time, as beetroot and potato cook at different rates, then mix together after cooking.) Cook for 3–4 minutes, or until the edges have curled and the crisps have stopped fizzing as violently as they were at the beginning of cooking. (You may need to experiment with the timing a little to catch them at the right moment.)
  3. Between each batch, leave the oil to come back up to temperature for a minute or two; this helps to prevent the next batch becoming greasy.
  4. Drain the crisps in a bowl lined with paper towel and continue cooking the rest. Place all the crisps in a bowl and toss with a pinch of a salt.
  5. Blitz together the ingredients for the mayonnaise to form a smooth green dip.
  6. Serve the crisps with cold beers or white port and tonic, and the coriander mayonnaise.
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