Low Carb Hot Chips

Directions

1. Add the oil into a saucepan and place it on a medium heat.

2. In a medium-size mixing bowl, whisk together the egg and water to make the coating mixture which will help the crumb stick to the chips.

3. In another bowl, add the Low Carb Crumb.

4. Chop the swede up into chips a bit less than 1cm thick, then coat it into the egg mixture. Shake off any excess liquid and then place them into the Low Carb Crumb.

5. Toss the swede chips through the Low Carb Crumb making sure all sides are evenly covered.

6. Test your oil is hot enough by adding in a tiny piece of swede. If it floats and bubbles appear it’s ready to go if it sinks and there are no bubbles, allow it to heat up more.

7. Carefully place the swede chips into the pan, making sure to quickly cover all sides with oil.

8. Cook them for about 2-3 minutes. This will vary depending on the temperature of your oil and the thickness of your chips, so just keep an eye on it.

9. Once they’re golden brown, transfer to a plate lined with paper towel to drain any excess oil.