Crispy Root Vegetable Crisps
A delightful medley of root vegetable chips awaits in this easy-to-follow recipe. Thinly sliced and crisped to perfection, these chips boast a tantalizing crunch with each bite. Seasoned with a hint of salt, these colorful chips make a flavorful and wholesome snack or side dish that will surely be a hit at any gathering. Give this recipe a try and indulge in the satisfying experience of homemade root vegetable chips!
— Constant Cookbook
Ingredients
- Canola oil
- 1 tsp salt, plus more for seasoning
- 6-7 root vegetables (such as: rutabaga, gold beets, red beets, small celery root)
Instructions
- Wash, peel and thinly slice the root vegetables. For best results, the slices should be almost paper thin, about 1/16 inch. Sprinkle the slices with about 1 tsp salt, mix and let stand for 15 minutes to extract water. The less water they contain, the better they will fry. Then rinse, and pat dry thoroughly.
- Pour enough canola oil into a tall-sided pan to cover the bottom surface; the oil should be about 1/4 inch deep. Heat the oil on medium heat to about 350úF (the oil will be sufficiently hot when a test slice dropped into the oil sizzles satisfyingly). With tongs and working in batches, carefully place the slices in a single layer in the pan. Fry the chips until crisp, about 3 minutes per batch, flipping with tongs occasionally. The chips are ready when slightly darkened in color and they begin to resemble wilted petals. Remove with tongs immediately and let dry completely on paper towels. Sprinkle with salt to taste. Serve and enjoy.
Yield
Serves 1
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