Vegetable Chips & Creamy Green Salsa

By Grammie926

Includes a recipe for low cal chips.

To really succeed in making your own vegetables chips, you need a tool called a mandolin, which slices vegetables into very thin slices. They are available at kitchen shops and are quite inexpensive. The secret to frying vegetables is cooking them on a lower heat than you would for French fries. This allows them to cook through. Remember to slice beets last to prevent staining other vegetables. Rutabagas, taro and other root vegetables may be added to the mix, if desired. If you don't want to make the chips, buy them.

Ingredients

• 1 large parsnip
• 2 thick carrots
• 1 large sweet potato
• 1 large beet
• 2 cups (500 mL) (approx) vegetable oil for frying
• Salt to taste
• Creamy Green Salsa
• 1/4 cup (50 mL) olive oil
• 2 tbsp (25 mL) white wine vinegar
• 1 tbsp (15 mL) lime juice
• 1 tsp (5 mL) coarsely chopped garlic
• 1 cup (250 mL) coarsely chopped green onions
• 1/2 cup (125 mL) coarsely chopped fresh coriander
• 1/2 cup (125 mL) coarsely chopped fresh Italian parsley
• 1 tbsp (15 mL) seeded and coarsely chopped jalapeño pepper, or more to taste
• 1 cup (250 mL) sour cream
• Salt and freshly ground pepper

Details

Servings 6
Preparation time 30mins
Cooking time 42mins

Preparation

Step 1

1. Clean and peel vegetables. Slice on a mandolin or slice as thinly as possible.

2. Heat oil in a heavy pot or small wok to 300º-325ºF (150º-160ºC) or until a cube of bread dropped in the hot oil turns brown in 15 seconds.

3. Fry vegetables in batches for 4 to 6 minutes, depending on thickness, turning occasionally until golden at the edges. The chips should bubble only slightly in the oil. Drain on paper towels. Season with salt. Serve with Creamy Green Salsa (recipe follows).

A Lower-Calorie Easier Version

Follow the recipe ingredients above but preheat the oven to 375ºF (190ºC). Toss chips with about 2 tbsp (25 mL) olive oil to lightly glaze them. Season with salt and pepper. Place on cookie sheets and bake for 15 minutes, turning once. Thicker vegetables will take longer to bake.

Salsa

1. Place olive oil, vinegar, lime juice, garlic, green onions, coriander, parsley and jalapeño pepper into a food processor and process until combined but not completely smooth. Stir in sour cream.

2. Season to taste with salt and pepper. Serve with Vegetable Chips.