Chef Dede Wilson
Root Veggie Chips
Category
Appetizer
Servings
12 - 14 servings
Prep Time
1 hour 20 minutes
Cook Time
20 minutes
Author:
Chef Dede Wilson
Ingredients
-
3 pounds assorted root vegetables, such as carrots, beets, rutabagas, parsnips, turnips, sunchokes (Jerusalem Artichokes) or celery root
-
2 quarters vegetable oil
-
Salt (optional)
Directions
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.
Recipe Note
For very narrow vegetables, such as carrots, you can slice them on the diagonal to make ovals, and give them a larger surface area.
Filed in:
Appetizer,
Beets,
Carrots,
Celery Root,
Chips,
Organic Beets,
Organic Carrots,
Parsnips,
Root,
Root Veggie Chips,
Root Veggies,
Rutabagas,
Sunchokes,
Turnips,
Veggie
