Root Vegetables Chips

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 medium parsnips, peeled
• 1 1/2 lbs yukon gold potatoes or 1 1/2 lbs purple potatoes, peeled
• 2 medium sweet potatoes, peeld
• 4 medium beets, peeled
• vegetables or peanut oil (for frying)
• coarse salt
• 1/3 cup wondra flour

Recipe

• 1 using a vegetable peeler, peel parsnip into long thin strips, turning often, and stopping when you get to the tough core. with a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds, less than 1/8 inch thick. transfer vegetables to separate bowls, and separate slices with your fingers.
• 2 heat 3 inches of oil in a deep, heavy pot until it reaches 360°f working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30-45 seconds. with a wire mesh skimmer, transfer to a baking sheet lined with paper towels. spread parsnips into a single layer, and sprinkle with salt. repeat with potatoes, then sweet potatoes, cooking reach batch about 1 minute. replace paper towels between batches. (adjust heat between batches as needed to maintain oil temperature.).
• 3 toss beet slices with wondra flour and shake of excess. fry beets until crisp and golden, stirring to separate slices, about 1 minute. with a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. spread beets in a single layer and sprinkle with salt. let chips dry and cool completely before serving or storing. wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.