Crisp vegetable chips
Crisp vegetable chips
Serves 6-8
6 cups (48 fl oz/1.5 L) vegetable oil
3 sweet potatoes (kumaras), peeled
4 potatoes, peeled
4 parsnips, peeled
3 beets (beetroots), peeled
5 teaspoons sea salt or to taste
Heat oil in a large, deep, heavy bottomed saucepan or deep-fat fryer until it reaches 375°F (190°C) on a deep-frying thermometer, or until a small cube of bread dropped into the oil sizzles and turns golden. Working with, one vegetable at a time (reserve beets until last as they color the oil red), thinly slice each vegetable using a vegetable peeler or mandoline.
Working with handful-sized batches, add vegetable slices to hot oil and deep-fry until golden, about 1 minute. Using a slotted spoon, remove from oil and drain on paper towels.
Sprinkle the chips liberally with sea salt and serve immediately.
Hint
Best prepared and cooked just before serving.
QUICK AND EASY