2 large parsnips
2 sweet potatoes
1 large celeriac
1 large potato
vegetable oil for frying
salt to season
Peel the vegetables and discard the skins.
Using the peeler, peel the vegetables lengthways to make wafer thin vegetable chips.
Peel the parsnips until you reach the tough inner core.
preheat vegetable oil to 175C/325F.
Thread each of the separate flavours onto the wooden skewers to cover the top 10cm/4in.
Deep fry each flavour in batches until crisp and golden.
Drain onto absorbent paper and sprinkle with salt.
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