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Ingredients
- 2 carrots
- 4 small beets
- 2 parsnips
- 4 cups grapeseed oil, for frying
- Kosher salt and freshly ground black pepper
Details
Servings 6
Preparation time 15mins
Cooking time 20mins
Adapted from cookingchanneltv.com
Preparation
Step 1
Preheat the oil in a deep-fryer until sizzling, about 360 degrees F.
Peel and slice the vegetables into very thin slices, preferably on a mandoline. Fry the chips in batches, stirring them a bit when you add them so they don't stick together. When crisp, after about 2 to 3 minutes, remove with tongs or a spider to a tray lined with paper towels to drain the excess oil. Season the chips immediately with salt, and pepper. Serve.
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