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Recipe courtesy of Laura Calder

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Total:: 20 min
Prep:: 15 min
Cook:: 5 min

Yield:: 6 servings

Level:: Intermediate

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.

My Private Notes

Name: Vegetable Chips
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 2 carrots; 4 small beets; 2 parsnips; 4 cups grapeseed oil, for frying; Kosher salt and freshly ground black pepper