Ginger Chips

1. 1

   Peel ginger.

2. 2

   Slice against the grain of the root to prevent chips from being stringy.

3. 3

   When slicing, slice pieces as thinly as possible.

4. 4

   If young ginger is not available, use of common ginger can be substituted.

5. 5

   In the case of using common ginger, after slicing, rinse pieces in cold water and let soak for at least 12 hours, occasionally changing water.

6. 6

   This will remove sharpness, so that it won't be overpowering.

7. 7

   Heat a saute pan with olive oil.

8. 8

   Heat to about 300 degrees F. Lightly dust ginger chips in cornstarch and fry in hot oil.

9. 9

   Turn chips for even cooking.

10. 10

    When golden brown, remove.

11. 11

    Store on a towel-lined plate to absorb any excess oil.

12. 12

    Use as desired

* Per serving · 4 servings · Values may vary.

No additional tips available.