Root Vegetable Chips

root 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.

INGREDIENTS:

  • 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

HOW TO:

  1. Thinly slice all the roots with a mandoline.
  2. Soak them all in separate bowls of water. This will remove starch.
  3. Pat them til they are very dry, so the oil won't pop in your face (trust me, it sucks)
  4. Heat the oil to 350 deg.
  5. 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.
  6. Drain on paper towels.
  7. Mix all the spices together (salt, pepper, optional nutritional yeast, lemon zest)
  8. Sprinkle mixture on hot chips