Root Chips
It can be daunting to deep fry at home, but the key is using a larger pot than you think so as to not risk spilling or bubbling over as well as using a temperature probe to maintain a constant temperature.
Ingredients
Starchy Root Vegetables: sunchokes, parsnips, potatoes, beets, or sweet potatoes
Method
- Slice the vegetables thinly, using a mandoline is usually the easiest way
- Rinse starchier vegetables, potatoes, in cool water until the water runs clear
- In a deep stock pot, heat 2 quarts of vegetable oil to 350 F on the stove over medium heat
- Dry the vegetables slices and then fry until golden brown
- Lift from the oil and allow to drain either on a rack or a paper towel lined baking dish
- Season liberally with salt and pepper and allow to cool
