Side Servings

Butternut crisps with fresh rosemary

By Abigail Donnelly
2
Easy
15 minutes
5 minutes
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Ingredients

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

Method

Ingredients

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.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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