Recipe courtesy of Laura Calder

Vegetable Chips

  • Level: Intermediate
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 servings
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2 carrots

4 small beets

2 parsnips

4 cups grapeseed oil, for frying

Kosher salt and freshly ground black pepper


  1. Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
  2. 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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