Crispy Vegetable Chips

Directions

1. 1
   Peel the potatoes, parsnips, carrots and turnips, cut into even-sized thin sticks and pat dry with paper kitchen towelling.
2. 2
   Melt the butter with the oil in a (preferably non-stick) wok over a high heat.
3. 3
   Add all the vegetables and the herbs to the wok and turn a few times in the butter and oil to coat well.
4. 4
   Spread the vegetables into a single layer in the wok, and saute over a high heat for 12-15 minutes, turning occasionally and then again spreading into a single layer, until crisp and golden brown.
5. 5
   DO NOT STIR as when stir-frying' as the vegetables will not become crisp if you do.
6. 6
   Drain on paper kitchen towelling and pat to remove excess fat.
7. 7
   Sprinkle with salt, to taste, garnish with chopped parsley.