Root veggie crisps with citrus and rosemary salt

Root veggie crisps with citrus and rosemary salt

Root veggie crisps with citrus and rosemary salt

By womensweeklyfood.com.au

 30 minutes

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Details

Servings: 4
Calories: 200
Protein: 2g
Fiber: 4g
Sugar: 6g
Carb Total: 7g
Trans Fat: 1g
Saturated: 2g
Fat Total: 18g
Diet: Low-Carb
Meal: lunch, dinner
Dish: starter
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Cuisine

british

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Ingredients

2 large carrots
3 medium beetroots, scrubbed, unpeeled
vegetable oil, to deep-fry
2 rosemary stems, leaves removed
1/4 cup sea salt flakes
2 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

Instructions

Root veggie crisps with citrus and rosemary salt serves 4 original recipe by womensweeklyfood.com.au.

View original preparation instructions

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