Vegetable Chips

  • serves 0


31 Ratings
Directions for: Vegetable Chips


2 carrots

4 small beets

2 parsnips

4 cup grape-seed oil, for frying

1 pinch Salt and pepper


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, Vegetables, Snack, Appetizer, Potatoes, Side, Quick and Easy

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