Crunchy Leek Chips

Simple nibbles to have with pre-diner drinks.

100 ml 4 fl oz vegetable oil
4 leeks, cleaned and cut into thick strips
salt, pepper or chilli powder to taste
Use a small frying pan. Heat the oil until hot. Add the thick strips of leek until covered with oil. Cook until golden in colour.
Lift out of the fat with a slotted spoon and drain on kitchen paper.Place the second batch of leeks in the hot oil.
Sprinkle with salt and pepper and chilli if liked.
Serve straight away.Serves 4 people.
Will keep in an airtight container.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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