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Butternut crisps with fresh rosemary

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

1 medium butternut, peeled
sunflower oil, to fry
Maldon sea salt
chopped fresh rosemary, to taste

Method

Slice the butternut in half. Using a vegetable peeler or electric slicer, slice thin ribbons of butternut.
Preheat the oil and deep-fry the butternut ribbons until crisp. Remove and drain on absorbent paper.
Season with salt and rosemary.
The crisps can be made the day before using and kept in a dry place or airtight container, but are best prepared on the day.