"Terra" Chips

Name: "Terra" Chips
Ingredients: Vegetable oil, for deep frying; 1 large baking potatopeeled, sliced paper-thin on a mandoline and patted dry; 1 medium red beetpeeled, sliced paper-thin on a mandoline and patted dry; 1 small parsnippeeled, sliced paper-thin with a vegetable peeler and patted dry; 1 small lotus rootpeeled, sliced paper-thin on a mandoline and patted dry; 1 taro rootpeeled, sliced paper-thin on a mandoline and patted dry; Kosher salt

7 ingredients

4 steps

Ingredients

Vegetable oil, for deep frying
1 large baking potatopeeled, sliced paper-thin on a mandoline and patted dry
1 medium red beetpeeled, sliced paper-thin on a mandoline and patted dry
1 small parsnippeeled, sliced paper-thin with a vegetable peeler and patted dry
1 small lotus rootpeeled, sliced paper-thin on a mandoline and patted dry
1 taro rootpeeled, sliced paper-thin on a mandoline and patted dry
Kosher salt

Directions

1

In a large pot, heat 2 inches of the vegetable oil to 310.
2

Working in small batches, fry each vegetable separately, stirring a few times, until golden, about 3 minutes.
3

Using a slotted spoon, transfer the chips to paper towels to drain.
4

Sprinkle with salt; serve.