Root Vegetable Chips
These colorful chips make a playful addition to any brown bag lunch. Experiment with a variety of root vegetables such as fingerling potatoes, lotus roots, or sunchokes to find your favorites. Making your own chips requires some patience, but the result is well worth it. Note that the secret to the crispiest chips is to pat your vegetables as dry as possible before drying.
Peanut oil for frying
1 1/2 pounds mixed potatoes, such as Yukon gold potatoes, purple potatoes, and sweet potatoes
1 medium beet, peeled
Flaky salt for finishing
Using a mandolin set to 1/8 inch, slice the vegetables into thin rounds. Place the vegetables in a colander and gently rinse them of excess starch, then thoroughly pat dry.
Pour peanut oil into a medium saucepan to about 3 inches deep. Heat the oil over medium-high heat to 325 degrees F as measured by an instant-read thermometer, or until a drop of water sizzles in the pan. Add the vegetable slices in small batches without overcrowding the pan. Fry until light golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined plate. Season with salt and let cool.
The chips are best eaten the day they are made. Store any leftovers in an airtight container. I divide them up by the handful into wax paper bags to accompany sandwiches.
