Root Vegetable Chips

  • Preparation 15 MIN
    Cooking 20 MIN
  • Makes 3 litres (12 cups) or so, depending on the size of the vegetables 




  1. Preheat the oil in the deep fryer to 180 °C (350 °F).
  2. With a mandolin, thinly slice the vegetables. Fry a dozen slices at a time, of the same vegetable, for 1 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle with salt.
  3. They can be eaten as a snack, as a side dish to steak or with the Warm Artichoke Dip.


Best vegetables for chips

Taro, yucca, jicama, batata, eddoes, parsnip, potato, sweet potato, blue potato and fingerling potato. It is best to peel some vegetables like the celery root, beet and lotus root.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.