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