Root-Vegetable Chips recipes  Root-Vegetable Chips recipes 769 root vegetable chips recipes

Root-Vegetable Chips recipes

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Instructions Guidelines
  • The spend of a vegetable peeler, peel parsnips into long, thin strips, handing over overall, and stopping can possess to you secure to the now no longer easy core. With a mandoline or a hand slicer, gash potatoes, candy potatoes, and beets into very thin rounds (lower than 1/8 whisk thick). Transfer greens to separate bowls, and separate slices in conjunction with your fingers.


  • Heat 3 inches of oil in a deep, heavy pot except it reaches 360 degrees. Working in shrimp batches, fry parsnips, stirring to separate, except light gold and crisp, 30 to 45 seconds. With a wire-mesh skimmer, switch to a baking sheet lined with a double layer of paper towels. Unfold parsnips accurate into a single layer, and sprinkle with salt. Repeat with potatoes and then candy potatoes, cooking each and each batch about 1 minute. Replace paper towels between batches. (Adjust warmth between batches as wished to retain oil temperature.)

  • Toss beet slices with Wondra flour, and shake off extra. Fry beets except crisp and golden, stirring to separate slices, about 1 minute. With a wire-mesh skimmer, switch to a baking sheet lined with a double layer of paper towels. Unfold beets in a single layer, and sprinkle with salt. Let chips dry and frigid fully earlier than serving or storing. Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic rep for as a lot as 1 day.

Cook’s Notes

Remark a mandoline or hand held slicer to scale support the candy potatoes, potatoes, and beets paper thin — staunch about 1/8 whisk thick.

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