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Gallery Root-Vegetable Chips Recipe Summary Servings: 12
Ingredients Ingredient Checklist 4 medium parsnips, peeled 1 1/2 pounds Yukon Gold or purple potatoes, peeled 2 medium sweet potatoes, peeled 4 medium beets, peeled Vegetable or peanut oil, for frying Coarse salt 1/3 cup Wondra flour
Cook’s Notes Use a mandoline or hand-held slicer to cut the sweet potatoes, potatoes, and beets paper thin – just about 1/8 inch thick.
Gallery Root-Vegetable Chips
Recipe Summary Servings: 12
Gallery
Root-Vegetable Chips
Root-Vegetable Chips
Root-Vegetable Chips
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 4 medium parsnips, peeled 1 1/2 pounds Yukon Gold or purple potatoes, peeled 2 medium sweet potatoes, peeled 4 medium beets, peeled Vegetable or peanut oil, for frying Coarse salt 1/3 cup Wondra flour
Directions
Using a vegetable peeler, peel parsnips into long, thin strips, turning often, and stopping when you get to the tough core. With a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds (less than 1/8 inch thick). Transfer vegetables to separate bowls, and separate slices with your fingers.
Heat 3 inches of oil in a deep, heavy pot until it reaches 360 degrees. Working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30 to 45 seconds. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread parsnips into a single layer, and sprinkle with salt. Repeat with potatoes and then sweet potatoes, cooking each batch about 1 minute. Replace paper towels between batches. (Adjust heat between batches as needed to maintain oil temperature.)
Toss beet slices with Wondra flour, and shake off excess. Fry beets until crisp and golden, stirring to separate slices, about 1 minute. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread beets in a single layer, and sprinkle with salt. Let chips dry and cool completely before serving or storing. Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.
Cook’s Notes Use a mandoline or hand-held slicer to cut the sweet potatoes, potatoes, and beets paper thin – just about 1/8 inch thick.
Cook’s Notes
Use a mandoline or hand-held slicer to cut the sweet potatoes, potatoes, and beets paper thin – just about 1/8 inch thick.
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All Reviews for Root-Vegetable Chips
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All Reviews for Root-Vegetable Chips
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
