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 degrees 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 degrees 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.