Recipe courtesy of Laura Calder
Episode: Artist Dinner
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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.

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