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Directions for: Vegetable Chips

Ingredients

2 carrots

4 small beets

2 parsnips

4 cup grape-seed oil, for frying

1 pinch Salt and pepper

Directions

1. Peel and slice the vegetables into very thin slices, preferably on a mandoline. Heat the oil in a deep-fryer until sizzling, about 360°F/175°C. Fry the chips in batches, stirring them a bit when you add them so they don’t stick together. When crisp, after about 2 to 3 minutes, remove with tongs to towels to drain. Season immediately with salt and pepper. Serve.

See more: French, Fry, Snack, Side, Vegetables, Potatoes, Quick and Easy, Appetizer