Root Vegetable Chips
- serves 2-4
Getting your dose of veggies has never been so fun and crispy! This recipe is great for fun snacks, appetizers or sides.
1 russet potato, sliced thin (approx. 2 mm thick)
1 red beet, sliced thin (approx. 2 mm thick)
1 carrot, sliced lengthwise into 2 mm slices
1 parsnip, sliced lengthwise into 2 mm slices
1 small sweet potato, sliced into 2 mm slices
4 leaves fresh sage. fried in oil until crispy
1 sprig fresh rosemary, fried in oil until crispy
salt and pepper to taste
2 L corn oil
1. Pre-heat corn oil in a small deep fryer to 350 degrees. Slice all of the vegetables and fry them separately in batches until crispy. Remove the fried chips from the hot fryer and place onto absorbent paper towels. Gently toss the fried vegetables with fried herbs, salt and pepper. Serve as the perfect indulgent snack.