Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Vegetable Chips
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- Level: Intermediate
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 285 mg
- Level: Intermediate
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 204
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 285 mg
Ingredients
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.
