Chef Tom Fraker
A simple and easy recipe for fresh made-at-home chips. A benefit when you want to adjust seasonings, reduce salt, or customize flavors.
1 pound Organic Charleston Yam, sliced very thin
1 pound Baby Dutch Yellow® Potatoes, sliced very thin
1 pound Fresh Red Beets, sliced very thin
Canola Oil, as needed for frying
Pour 2 inches of oil into a heavy pan and heat to about 365F.
Carefully drop the veggies into the oil but do not over crowd the pan.
Fry until golden and crisp.
Remove from the oil and drain on paper towels.
Season right out of the oil.
Makes 3 pounds of chips.
Try this variety of root chips in your air fryer!
Switch or add other thinly sliced root veggies for variety- peeled taro root, peeled yuca, various sweet potatoes.
If oven baked, set oven to 350F and place lightly oil-sprayed chips on silicone mat or directly on baking pan. Keep an eye on them as they can easily burn depending on thickness. Oven baking will require turning chips over midway through baking.