Root Vegetable Chips

[Guest guest]

Root Vegetable Chips

 

1 1/2 pounds assorted root vegetables, such as carrots, parsnips, beets, lotus

roots, and taro

vegetable shortening or oil for deep-frying

 

Using a mandoline or plastic V-slicer, cut the root vegetables as directed

below. The slices should be almost paper-thin, less than 1/16 inch. As the

vegetables are sliced, place each kind in a separate large bowl of cold water

and let stand for 30 minutes to remove excess starch.

Carrots and parsnips: Peel and cut lengthwise into very thin strips.

Beets: Rub your hands lightly with vegetable oil to keep the beet juices from

staining your skin. Peel the beets and cut crosswise into very thin rounds.

Lotus roots: These can be found at Asian grocers, and make very interesting

chips with random holes throughout. Peel and cut crosswise into very thin

rounds.

Taro: Also known as yautia, this root vegetable can be purchased at Latino and

Asian markets. Fried taro chips have a slight purple tinge. Peel and cut

crosswise into very thin rounds.

Drain the vegetables well. Spread them out between layers of paper towels and

pat completely dry.

Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan

with a double thickness of crumpled paper towels. In a deep Dutch oven, melt

vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to

350 degrees.

In separate batches, without crowding, deep-fry the vegetables, stirring often

with a wire-mesh skimmer to separate the chips, until the chips are golden

brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color

may leach into the oil.) Using the skimmer, transfer the chips to the wire racks

to drain briefly, then move them to the roasting pan with paper towels to remove

excess oil. Separate each new layer of chips with more paper towels. The chips

will crisp as they cool, and are best served at room temperature within 6 hours

of frying. Just before serving, sprinkle with salt and pepper, and serve with

dip. Serves 4 to 6.

 

 

 

 

 

 

[Guest guest]

You know, I have made a lot of potato chips in my life....and even have a

recipe to make homemade Fritos and have made sweet potato chips but why I never

thought about carrot or beet chips is a mystery. Those sound like SUCH a

wonderful idea! I am going to try it as soon as I can get some beets and maybe

some parsnips or even rutabagas.......

 

Thank you for the wonderful idea! I can't have potato chips because of the

carbs....and they have never really been a huge favorite of mine but when you

absolutely CANNOT have something even if you do want it, it sometimes makes you

want some anyway. This is definitely something I am going to try.

Nancy C.

East Texas