![Root Vegetable Chips](-/media/images/united-states/widen/recipes/recipe_tile6.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Root Vegetable Chips
Root Vegetable Chips
KEEP SCREEN ON
Ingredients
Ingredients
Chips:Beets
Sweet potatoes
Russet potatoes
Oil for deep-frying
Ingredients
Seasoning for Sweet Chips:
2 Tablespoons firmly packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Ingredients
Seasoning for Zesty Chips:
1 Tablespoon garlic powder with parsley
1 Tablespoon onion powder
1/2 teaspoon ground allspice
1/4 teaspoon red pepper
2 teaspoon paprika
2 teaspoon firmly packed brown sugar
1/2 teaspoon ground thyme
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground habanero chilies
1 teaspoon salt
Preparation Method
- Peel the vegetables. Using a mandoline or plastic slicer, slice the vegetables almost paper-thin, approximately 1/16-inch (2) thick.
- As the vegetables are sliced, place each type in a separate large bowl of cold water and let stand for 30 minutes to remove the excess starch.
- Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
- Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the Wolf fryer module to 350°F (175°C).
- In separate batches, without overcrowding, place each type of vegetable in the large fryer basket.
- Deep-fry the vegetables 2–3 minutes or until the chips are golden brown. Deep-fry the beets last, as their color will discolor the oil.
- Remove the chips and drain on paper towels. Sprinkle with the seasoning while warm.
- The chips will crisp as they cool and are best served at room temperature within 6 hours of deep-frying.