Ingredients

The following ingredients have 4 Servings
  • 1 large parsnip, (thinly sliced)
  • 1 large white flesh potato, (thinly sliced)
  • 1 large sweet potato, (thinly sliced)
  • 1 large beet root, (thinly sliced)
  • 6 cups vegetable oil
  • 1 tablespoon sea salt

Instruction

  • Using a mandoline, or a sharp knife, slice the vegetables 1/8th of an inch thick.  Slice them in order from lightest colour to darkest and keep the slices separate so that the colours do not mix.
  • Place each vegetable in a separate bowl and cover with cold water.  
  • In the meantime, add the oil to a large, wide, heavy bottomed pot or pan.  Bring the temperature of the oil to 350 degrees.  This is the best frying temperature.
  • Drain the water from the parsnips and carefully add a few slices to the oil.  Do not over crowd the oil.  Add only enough slices to create a single layer.  
  • Fry each batch for three minutes per side.  Use metal tongs to flip the veggie slices.
  • Transfer to paper towel-lined baking sheets to drain.  Sprinkle with sea salt immediately.  Do not stack the chips, allow them to completely cool in a single layer.
  • Continue these steps until all vegetable slices have been fried until crispy.
  • Once the Homemade Vegetable Chips are completely cooled, store in a food-safe container or bag, but do not close the seal completely shut.  Allow air to move into and out of the storage vessel.  Do not refrigerate.