Root Vegetable Crisps with Rosemary and Sea Salt

I've had absolutely no inclination or desire to cook lately. Other than my mechanical forays into the kitchen for my beloved instant noodle soups and bits of burnt toast smothered in butter and dripping with homemade peach and vanilla jam (oh and cups and cups of steaming tea) I've steered clear of the one room in my flat I usually quite like spending time in (other than my bedroom where I'm usually found under my heap of a duvet).

Then one Saturday afternoon, whilst peeking out from under said duvet, I caught a few episodes of Jaime Oliver's 30-Minute Meals (4 back to back episodes to be precise). Good ol Jaime ... Justine finally got her inspiration back! OK so I spent another week or so under that duvet (I quite like it under there - it's cosy) but I've navigated my way out and dragged SM to a supermarket. Poor sweetie .. We haven't done a proper shop since mid Dec (uh huh yeah that long) but to be honest I think we were both secretly rubbing our hands in glee over the amount of money we were saving - ?

The next day I even made it to the my corner fruit and veg stall. Stocking up on beetroot (as I have never cooked with them before, it is rather curious why I even gave them a second glance), sweet potatoes and the usual run of the mill white spuds, I was left with no other option but to slice them up and chuck them into a pot with lots of hot fat. Lo and behold - crisps! Deep fry a few spring of rosemary and scatter over the crisps and sprinkle over some sea salt. Good crunchy all natural goodness.