Homemade Veggie Chips

By tlfrench_52

Ingredients

• 3 beets, trimmed and peeled
• 2 sweet potatoes, peeled
• 1 Idaho potato, peeled
• 1 quart canola oil
• coarse salt

Details

Servings 6

Preparation

Step 1

Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the Idaho potato slices seem damp, pat dry.

Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the pan, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don't crowd the pan. Fry, turning as needed, until chips are golden brown.

Lift the chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag.
Add salt to taste. Serve warm.