This blend of homemade root vegetable chips is typical of some commercial brands. However, you should feel free to substitute other vegetables. You could include purple potatoes, Chioggia beets, golden beets, or parsnips.–Erin Coopey
LC Those Other Root Vegetable Chips Note
Know those other root vegetable chips? Yeah, those outrageously priced, fancy schmancily named, and sexily packaged root vegetable chips? That was the inspiration behind this homemade rendition. Not only are these just as impressive as store-bought—and for a fraction of the froufrou cost—but we can customize which root veggies we use and in what proportions. (At last, no more rooting around for the taros and leaving the beets behind!) They’re stunning with wine or cocktails at holiday parties but also make a quite noble side for, say, a simple steak or roast hen. They’re also very capable little somethings to crush atop creamy root vegetable soups. And hello, Hanukkah! Deep-fried loveliness for any and all occasions. So, uh, what exactly are you waiting for?
Homemade Vegetable Chips
- Quick Glance
- 1 H, 15 M
- 2 H
- Makes 4 to 8 servings
Special Equipment: Mandoline or handheld slicer; deep-fry or candy or instant-read thermometer
IngredientsEmail Grocery List
Recipe Testers Reviews
Wow, these chips are such a great idea! I used beet, yam, parsnips, and batata (a white, low-moisture, Cuban sweet potato). Four pounds of veggies make A LOT of chips, which is great, because these are yummy. My thickest veggies were a hair less than 1/8-inch and this was much too thick. The veggies cut on the thinnest slicer of my mandolin made the best chips. They got brown and crisp and stayed crisp. The recipe also states to fry the veggies “in batches,” but not how large or small a batch. This is super important, as a too-large batch will drop the oil temperature down way too much and the chips will become greasy. Unfortunately, I learned the proper batch-size the hard way. All my chips, except for the beets, were crisp initially, but unless they had been cut ultra thin, did not stay that way. The flavor of the batata was our favorite. The parsnips was nice, too. The yams were tasty, but cut too thick, were too soft. The beets were just not “chippy” at all. All were cooked between 5 and 8 minutes, as stated in the recipe.