Tuesday, March 30, 2010

Potato and Root Vegetable Chips

Source: The Joy of Cooking, 2006.

Use any or all of the following:
• Potatoes
• Celeriac
• Carrots
• Parsnips
• Rutabagas
• Beets

Slice as thin as possible. Soak in cold water for two hours, changing the water twice. Put 3 inches of olive oil or vegetable oil in a deep fryer or a deep heavy pot. Heat to 375 degrees F.

Drain the vegetables, and pat try. Fry each vegetable separately in batches. Add just a handful at a time as to not overcrowd. Stir slices to prevent sticking. Cook until golden brown, about 2 to 3 minutes, the time will vary for each type of vegetable. Transfer to towels to drain. Season with salt.

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