Veggie Chips

by olga

Servings:

INGREDIENTS

1 sweet potato, long and narrow, peeled
1 medium parsnip, peeled
1 medium carrot, peeled
1 medium russet potato, or baking potato, peeled
Ice water
Cooking oil, for deep frying
Salt, sprinkle

INSTRUCTIONS

Using vegetable peeler, peel long thin strips from vegetables. Soak strips in large bowl in ice water for 30 minutes. Blot with paper towel or dry tea towel.

Deep fry in batches in hot 375 F. cooking oil for about 2 minutes. Remove with slotted spoon to paper towels to drain. They should just be starting to brown. Cool. If not crisp, repeat deep frying process, stirring continually for about 1 minute until crisp and beginning to brown. Remove with slotted spoon to paper towels to drain.

Sprinkle with salt. Cool thoroughly. Pile into large bowl. Makes about 10 cups.

Company’s Coming Starters

CHEF COMMENTS

Make your own batch of colorful deep fried vegetable chips

Tagged: potatochips, snacks add tags

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