Root Veggie Kettle Chips
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4
8 reviews
Good
Root Veggie Kettle Chips
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Root Veggie Kettle Chips ~ a homemade version of your favorite vegetable chips, and a healtheir snack option.
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Ingredients
- Root Vegetables carrots, parsnips, turnips, rutabaga, beets, sweet potatoes, assorted
- salt
- 1 quart vegetable oil for frying
Instructions
- Pour vegetable oil in a wide, heavy bottomed pot. Heat over medium heat until it reaches 325°F.
- Meanwhile, scrub your root vegetables and cut off the stem end. No need to peel, unless you want to.
- Using a mandoline slicer set on the 1/8 inch setting, slice your veggies. Keep the varieties separate, you will want to fry one variety at a time since they will vary slightly in their cooking times.
- Set up a station where you can drain the veggies when they come out of the oil. This can be a cooling rack set over a baking sheet, or a baking sheet lined with paper towels.
- When the oil is at temperature, drop slices of one kind at a time into the oil. Don't crowd the oil too much or the temperature will drop. Lightly stir them around for about 2 minutes, or until they become slightly browned and curl up a bit. Remove them to drain and start on the next batch. This is a learn as you go process, you will probably get some soggy chips along the way, but eventually you'll get the temperature and timing right. You can always crisp them in the oven later.
- Season with salt to taste
- Don't cover with plastic wrap or the chips will get soggy.
Nutrition Information
Show Details
Serving
1
Calories
175kcal
(9%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 175kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
8 reviews
Good
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