Recipe courtesy of Laura Calder
Vegetable Chips
- Level: Intermediate
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 6 servings
Ingredients
2 carrots
4 small beets
2 parsnips
4 cups grapeseed oil, for frying
Kosher salt and freshly ground black pepper
Directions
- Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
- Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.
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