Root Vegetable Chips

Sep 30, 2020

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.

Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more
})();