Vegetable Chips

While I might periodically feel compelled to nosh down a hunk of chocolate (or more likely, a piece of pie) I'm really more of a fiend for salty snacks. Nope, these really aren't the best things in the world for me, but ya know, sometimes it's just going to have to happen. Homemade veggie chips are my answer to this craving. They may be fried, but at least they are fresh, and made out of veggies that either I or one of the growers at our Farmers Market grew.  These are a great snack, or a side dish for a "sandwich dinner." My family digs them. Perhaps yours will too.

Veggie Chips

Ingredients
1 large red potato
1 large parsnip
1 large carrot
2 large beets
peanut oil for frying (buy enough so that the oil is at least 2 inches deep in your pot, but has lots of "bubble room." You don't want this stuff splattering up and over.)
salt for seasoning
* Want to make these extra addictive? Add 4 T of truffle oil to your peanut frying oil, and replace the salt for seasoning with truffle salt. Hoooooly moly is that good!

Heat peanut oil in pot over medium-high heat until it reads 350 degrees. I use a clip-on candy thermometer. (If you happen to actually own a deep fryer, by all means use it ;)

Using a mandoline, slice your vegetables as thinly as possible. If you don't have a mandoline, use your sharpest knife, but know you are looking for paper-thin slices that are as evenly cut as possible. Place your vegetables on paper towels while the oil is heating. Blot with towels as thoroughly as possible to remove as much wetness as you can. (The wetter the veggies, the more spattering.) 

 

Place a large colander over a large bowl. Line the colander with paper towels. Set this near your frying area so that as you remove your chips, you can put them into the colander to drain and cool.

Once the oil has reached 350 degrees, add your first batch of vegetables. Be care to lower them gently into the oil, scattering them loosely. Swirl in the pan periodically to help them cook evenly, and to avoid having them stick together. Cook each batch for approximately 2 minutes, or until they are lightly browned and crispy. 

Do not overcook or they will be bitter. Remove from the pan, and place in the colander. Season with salt. Allow to cool while you place the next batch in. Once the next batch is ready, remove the batch that is cooling in the colander and place into a large bowl. Repeat with all of the vegetables. Enjoy!