Root Veggie Chips
by Chef Dede Wilson


3 pounds Assorted Root Vegetables such as Carrots, Beets, Rutabagas, Parsnips, Turnips, Sunchokes, (Jerusalem Artichokes) or Celery Root
2 quartered Vegetable Oil Salt (optional)


Scrub and peel the vegetables. Slice them as thinly as possible, using a sharp knife, mandoline, or food processor fitted with a thin slicing blade. Try to keep the slices round and whole.

Place the slices in a bowl of ice water and soak for 1 hour. Drain and pat dry. Meanwhile, fill a fryer or heavy pot with oil to at least a 3 inch depth. Use a thermometer if the unit isn’t equipped with one, and heat the oil to 375°F.

Fry the slices, one variety at a time, in small batches until golden brown, turning them frequently with a slotted spoon. The slices should move freely around the pot and have room to be evenly bathed in the oil. This process takes about 3 minutes.

Remove with a slotted spoon and drain on paper towels. Sprinkle with salt, if desired, and serve immediately for best results. You may hold the chips at room temperature for a few hours if necessary.

For very narrow vegetables, such as carrots, you can slice them on the diagonal to make ovals, and give them a larger surface area.