Root Vegetables Chips

1. 1

   Using a vegetable peeler, peel parsnip into long thin strips, turning often, and stopping when you get to the tough core.

2. 2

   With a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds, less than 1/8 inch thick.

3. 3

   Transfer vegetables to separate bowls, and separate slices with your fingers.

4. 4

   Heat 3 inches of oil in a deep, heavy pot until it reaches 360F Working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30-45 seconds.

5. 5

   With a wire mesh skimmer, transfer to a baking sheet lined with paper towels.

6. 6

   Spread parsnips into a single layer, and sprinkle with salt.

7. 7

   Repeat with potatoes, then sweet potatoes, cooking reach batch about 1 minute.

8. 8

   Replace paper towels between batches.

9. 9

   (Adjust heat between batches as needed to maintain oil temperature.

10. 10

    ).

11. 11

    Toss beet slices with wondra flour and shake of excess.

12. 12

    Fry beets until crisp and golden, stirring to separate slices, about 1 minute.

13. 13

    With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels.

14. 14

    Spread beets in a single layer and sprinkle with salt.

15. 15

    Let chips dry and cool completely before serving or storing.

16. 16

    Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.

* Per serving · 4 servings · Values may vary.