Healthy Root Chips
VegetarianPreparation Time: 15 min
Cooking Time: 15 min
Serves 2 cups
INGREDIENTS
- 3 cups of vegetable oil
- 1 yucca root
- 2 parsnips
- 1 russet potato
- 2 sweet potatoes
- 1 gold beet
- 1 red beet
- Reese Sea salt
DESCRIPTION
These fall root vegetables are lightly fried for the perfect dipping experience. Garnish with Reese Sea Salt for a simple, delicious party appetizer!
DIRECTIONS
1. Wash and peel all vegetables.
2. In a large pot, heat vegetable oil over medium-high heat.
3. Thinly slice all vegetables (use a mandolin if you have one).
4. When vegetable oil has reached 350–375 °F
or crackles, drop small batch of vegetables in. Cook 2–3 minutes, flipping vegetables on each side, or until crisp.
5. Use tongs to transfer cooked chips from pot to a drying rack to cool.
6. Sprinkle with salt, to taste.
7. Repeat until all vegetables are done.
2. In a large pot, heat vegetable oil over medium-high heat.
3. Thinly slice all vegetables (use a mandolin if you have one).
4. When vegetable oil has reached 350–375 °F
or crackles, drop small batch of vegetables in. Cook 2–3 minutes, flipping vegetables on each side, or until crisp.
5. Use tongs to transfer cooked chips from pot to a drying rack to cool.
6. Sprinkle with salt, to taste.
7. Repeat until all vegetables are done.