Beet Chips Root Veg Chips Recipes

Steps:

• slice your beets paper thin on a mandolin.
• Tarot root also can be done the same way.
• you can also use a potato peeler to peel strips of parsnips or sweet potato.
• Heat you vegetable oil to 350 deg.
• For beet or tarot chips, fry in batches flipping during cooking.
• For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together.
• Cook till crisp.
• remove to a paper towel lined pan.
• Season immediately with salt.

Steps:

• Using a vegetable peeler, peel parsnips into long, thin strips, turning often, and stopping when you get to the tough core. With a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds (less than 1/8 inch thick). Transfer vegetables to separate bowls, and separate slices with your fingers.
• Heat 3 inches of oil in a deep, heavy pot until it reaches 360 degrees. Working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30 to 45 seconds. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread parsnips into a single layer, and sprinkle with salt. Repeat with potatoes and then sweet potatoes, cooking each batch about 1 minute. Replace paper towels between batches. (Adjust heat between batches as needed to maintain oil temperature.)
• Toss beet slices with Wondra flour, and shake off excess. Fry beets until crisp and golden, stirring to separate slices, about 1 minute. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread beets in a single layer, and sprinkle with salt. Let chips dry and cool completely before serving or storing. Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.