Root Vegetable Chips

Name: Root Vegetable Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 litres (12 cups) or so, depending on the size of the vegetables
Ingredients: 4 to 6 different root vegetables, to taste, peeled or not (see note); Canola oil

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

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 to 6 different root vegetables, to taste, peeled or not (see note)
- Canola oil

Preparation

- Preheat the oil in the deep fryer to 180 °C (350 °F).
- 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.
- They can be eaten as a snack, as a side dish to steak or with the Warm Artichoke Dip.

Note from Ricardo

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.

Root Vegetable Chips

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note