Root Vegetable Chips
You can use any root veggies for chips. Above I used lotus, yukon gold potatoes, and taro. I often do yellow and red beets which are gorgeous for color, and even carrots - especially the big kind from the farmers'markets here in the Bay Area/CA. I've tried saving them once for lunch the day after making, but they really taste the best fresh. My guess is that they will get eaten quickly anyway.
- 1 lotus root (you can find at asian markets)
- 1/2 lb tarot
- 2 yukon gold potatoes
- 1 red beet
- 1 yellow beet
- 1 onion, sliced thin
- 2 T salt
- 1 T black pepper
- optional - 1 T nutritional yeast, zest of 1 lemon
- vegetable oil for deep frying
- Thinly slice all the roots with a mandoline.
- Soak them all in separate bowls of water. This will remove starch.
- Pat them til they are very dry, so the oil won't pop in your face (trust me, it sucks)
- Heat the oil to 350 deg.
- Fry root slices in batches for about 2-3 minutes. Try not to crowd the pot, because it yields unevenly cooked results. Give the roots a couple flips and remove when lightly browned.
- Drain on paper towels.
- Mix all the spices together (salt, pepper, optional nutritional yeast, lemon zest)
- Sprinkle mixture on hot chips