Peel and thinly slice the vegetables using a mandoline or vegetable peeler. It is easier to work with the vegetables placed down on a flat surface which enables you to peel a wider and stronger shape.

Heat enough oil in a large pot for deep frying. The oil is ready when it starts to sizzle as you add a strip of vegetable. Deep fry the vegetable strips in batches until crisp and golden. Remove with a slotted spoon and place on paper towel to drain off any excess oil. Season with Sea Salt and/or NOMU Spicy Chilli Grinder while still warm and serve.

Tip: Grind some fresh rosemary with some coarse salt or salt flakes in a mortar and pestle for a delicious infused seasoning.