2 parsnips, peeled, halved and thinly sliced lengthways
2–3 raw beetroot, peeled and thinly sliced
salt and pepper
1 tablespoon hazelnuts
1 tablespoon sesame seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons dried mint
To make the spice mix, dry-fry the hazelnuts and seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until they emit a nutty aroma. Using a pestle and mortar, pound the nuts and seeds to a coarse powder, or tip into a spice grinder and grind to a fine powder. Stir in the mint and season well. Set aside.
In a deep saucepan, heat enough oil for deep-frying to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Deep-fry the parsnips in batches until lightly golden. Remove with a slotted spoon and drain on kitchen paper, then tip all the parsnips into a bowl while hot and sprinkle over half the dukkah spice mix.
Reduce the heat (the beetroot slices burn easily) and deep-fry the beetroot in batches. Remove and drain as above, then tip into a bowl and sprinkle with the remaining spice mix. Serve the parsnip and beetroot crisps separately, or mixed together.