Homemade Vegetable Chips
Servings: 8 people
Calories: 186kcal
Veggie chips are all the rage! My daughter is addicted to them and so am I, but the preservatives and sodium levels are worrisome. My Homemade Vegetable Chips has all of the flavour with no fill and no nonsense. These are even more addictive; trust me!
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Ingredients
- 1 large parsnip, thinly sliced
- 1 large white flesh potato, thinly sliced
- 1 large sweet potato, thinly sliced
- 1 large beet root, thinly sliced
- 6 cups vegetable oil
- 1 tablespoon sea salt
Instructions
- Using a mandoline, or a sharp knife, slice the vegetables 1/8th of an inch thick. Slice them in order from lightest colour to darkest and keep the slices separate so that the colours do not mix.
- Place each vegetable in a separate bowl and cover with cold water.
- In the meantime, add the oil to a large, wide, heavy bottomed pot or pan. Bring the temperature of the oil to 350 degrees. This is the best frying temperature.
- Drain the water from the parsnips and carefully add a few slices to the oil. Do not over crowd the oil. Add only enough slices to create a single layer.
- Fry each batch for three minutes per side. Use metal tongs to flip the veggie slices.
- Transfer to paper towel-lined baking sheets to drain. Sprinkle with sea salt immediately. Do not stack the chips, allow them to completely cool in a single layer.
- Continue these steps until all vegetable slices have been fried until crispy.
- Once the Homemade Vegetable Chips are completely cooled, store in a food-safe container or bag, but do not close the seal completely shut. Allow air to move into and out of the storage vessel. Do not refrigerate.
Notes
I did not peel the vegetables. If you prefer to peel the veggies, you can, otherwise, just scrub each vegetable until well cleaned with a veggie brush.
Nutrition
Calories: 186kcal | Fat: 16g | Saturated Fat: 13g | Sodium: 872mg | Vitamin A: 20IU