Veggie Chips
Ready In: 22 mins
Yields: 10 cups
Ingredients
- 1 sweet potato, long and narrow, peeled
- 1 medium parsnip, peeled
- 1 medium carrot, peeled
- 1 medium russet potatoes or 1 medium baking potato, peeled
- ice water
- cooking oil, for deep frying
- salt, sprinkle
Directions
- Using vegetable peeler, peel long thin strips from vegetables. Soak strips in large bowl in ice water for 30 minutes. Blot with paper towel or dry tea towel.
- Deep fry in batches in hot 375°F cooking oil for about 2 minutes. Remove with slotted spoon to paper towels to drain. They should just be starting to brown. Cool. If not crisp, repeat deep frying process, stirring continually for about 1 minute until crisp and beginning to brown. Remove with slotted spoon to paper towels to drain.
- Sprinkle with salt. Cool thoroughly. Pile into large bowl. Makes about 10 cups.
- Company’s Coming Starters.
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