How to Make Root Vegetable Chips

Root Vegetable Chips
By Molly Watson, About.com
The word “chip” brings to mind potatoes, but all root vegetables can be fried up into crisp, delicious chips for fun, homemade snacks.
1. Peel vegetables and slice as thinly as possible (a mandoline works perfectly for this, but a sharp knife and steady hand works just fine).
2. Rinse starchier vegetables, like potatoes, with cold water. Pat thoroughly dry.
3. Heat oil to 350 -375. Fry chips in small batches (they should form no more than a single layer in the oil) until browning along the edges.
4. Use a slotted spoon to transfer fried chips to a cooling rack or paper towels to drain and let cool. Sprinkle with salt while still warm, but allow to cool (and crisp) completely before serving.
Also see Homemade Potato Chips and Beet “Potato” Chips
Read more at: http://localfoods.about.com/od/preparationtips/tp/rootvegetables.htm

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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Beets, Carrots, Cooking Techniques, Potato, Turnips. Bookmark the permalink.

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