Learn how to make vegetable crisps in this simple how-to video from the Good Housekeeping Institute Cookery School. A great alternative to potatoes, now you can make vegetable crisps at home.

1. To make vegetable crisps, choose a selection of vegetables with contrasting colours, such as parsnips and red, golden and candy stripe beetroots.

2. Slice an edge off the vegetables to create a flat surface, then very finely slice the vegetables. A mandolin on a fine setting will give best results. Or use a sharp knife to cut thin slices. A vegetable peeler works well to make thin ribbons from long root vegetables

3. Heat vegetable oil in a deep fat fryer to 190°C. Gently lower sliced vegetables into fryer. Alternatively use a high-sided pan, half-filled with oil. The oil will be hot enough when a cube of bread browns in 20sec.

4. Shake fryer basket or gently tease vegetables apart with a spoon to keep crisps separate. Fry until golden, then drain on kitchen paper and season.

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