Recipe courtesy of Michael Lomonaco

Tangy Vegetable Chips

  • Level: Easy
  • Yield: 4 portions
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1 large beet, raw and peeled

2 parsnips, peeled

1 large turnip

Frying oil



  1. Preheat a deep fryer pot filled with the manufacturers recommended level of oil to 280 degrees.
  2. Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin.
  3. Fry the vegetables individually in small batches. Cook them until they begin to crisp and then remove. They will crisp even more as they air dry.
  4. Season with salt and serve.
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Tangy Vegetable Chips