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veggie-chips-mslb7135.jpg
Ingredients
Ingredient Checklist
8 cups vegetable oil
1 small parsnip, peeled and thinly sliced on a mandoline
1 rutabaga, peeled and thinly sliced on a mandoline
1 carrot, peeled and thinly sliced on a mandoline
1 sweet potato, peeled and thinly sliced on a mandoline
2 medium beets, peeled and thinly sliced on a mandoline
2 sprigs fresh rosemary
1 tablespoon coarse sea salt or fleur de sel
Gallery
Read the full recipe after the video.
veggie-chips-mslb7135.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
veggie-chips-mslb7135.jpg
veggie-chips-mslb7135.jpg
Ingredients
Ingredients
- 8 cups vegetable oil
- 1 small parsnip, peeled and thinly sliced on a mandoline
- 1 rutabaga, peeled and thinly sliced on a mandoline
- 1 carrot, peeled and thinly sliced on a mandoline
- 1 sweet potato, peeled and thinly sliced on a mandoline
- 2 medium beets, peeled and thinly sliced on a mandoline
- 2 sprigs fresh rosemary
- 1 tablespoon coarse sea salt or fleur de sel
Directions
Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.
Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.
Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Vegetable Chips
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Vegetable Chips
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
