Recipe courtesy of Michael Lomonaco
Tangy Vegetable Chips
- Level: Easy
- Yield: 4 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 90
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 325
Ingredients
1 large beet, raw and peeled
2 parsnips, peeled
1 large turnip
Frying oil
Salt
Directions
- Preheat a deep fryer pot filled with the manufacturers recommended level of oil to 280 degrees.
- Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin.
- 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.
- Season with salt and serve.