Crispy Vegetable Chips

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“A medley of vegetables sautéed in a wok or pan. Served with a salad, these Vegetable Chips make a great accompaniment to grilled fish or BBQd meats. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.”

Ingredients Nutrition


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

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