- Yield: 3 cups
- Total Time: 45 Minutes
- ¾ pound root vegetables, thinly sliced (a mandoline helps with consistency here) – beets, sweet potatoes, turnips, rutabaga, parsnips and carrots all work great
- Solid cooking fat for frying
- ½ teaspoon sea salt
How to Make It
- Slice the vegetables, keeping them separate if you are going to have more than one type.
- Heat about 1½ inches of fat in the bottom of a big pot for frying the chips. If you have a thermometer, the oil is ready for frying at 350 degrees.
- Fry them in batches by type as they have different cooking times depending on how much moisture they contain – when you first drop them in the oil it will bubble like crazy, after about a minute or two of cooking, they will start to bubble less and puff up in the middle. At this point, give them a flip, and cook until the bubbling dies down a lot. At this point they don’t have any moisture left, and are finished cooking.
- Place on a paper towel and sprinkle with salt. Continue in this fashion until all of the chips are cooked.