Root-Vegetable Chips recipes

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.