Recipe courtesy of Laura Calder
Episode: Artist Dinner
Print
Vegetable Chips
Total:
20 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate
Total:
20 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 2 carrots
  • 4 small beets
  • 2 parsnips
  • 4 cups grapeseed oil, for frying
  • Kosher salt and freshly ground black pepper

Directions

Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.

Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Vegetable Terrine

Recipe courtesy of Laura Calder

Roasted Vegetables

Recipe courtesy of Kelsey Nixon

Vegetable Samosas

Veggie Skewers

Recipe courtesy of Dave Lieberman

Vegetable Saute

Recipe courtesy of Alton Brown

Roasted Veggie Empanadas

Recipe courtesy of Yvan Lemoine

Veggie Skewers

Recipe courtesy of Dave Lieberman

On TV

So Much Pretty Food Here