Recipe from Peace & Parsnips: Adventurous Vegan Cooking For Everyone © Lee Watson, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
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So simple you’ll stop buying the overpriced store-bought varieties. The great thing about these crispy beauts is that you can moderate the amount of salt. Using a mandoline is very dangerous, so take it easy and always use the protective guard that’s provided. You can use a thin blade on your food processor, although this has varying results. Most will be fine, but you’ll probably be left with some chunks. Just cut these as thin as you can.
Vegetable Chips
Makes enough for 8-10 nibblers.
Ingredients
- 1 beet
- 1 parsnip
- 1 potato
- 1 carrot
- 1 small sweet potato
- 1 apple
- cooking oil, for deep-frying
- sea salt to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Scrub all the produce, peeling any that are marked or bruised, and slice them very thinly, using a mandoline if you have one (be careful!) or the fine blade on a food processor. Fill a large, flat pan one-third full with oil and heat to 350°F (180°C), or until a slice dropped in sizzles immediately – this takes about 4 minutes.
- Dry off your veggies in batches, pressing them quite firmly between kitchen towels or paper towels to remove as much moisture as possible, then fry them. They all take different times to cook, so keep them separate – don’t mix potato with apple, for example. Give them a little stir, making sure they don’t stick together. Fry the beet and carrot first, as they can become soft after frying and need longer in the oven to crisp up.
- When the chips are golden, they are ready. Drain each batch on paper towels to remove excess oil, then place on a baking tray and put them in the oven. Bake for 10–15 minutes, until they are all crispy.
- Serve warm, sprinkled with sea salt.
You can serve with any dip you like, but our favorite is a Fava Bean & Avocado Dip with Lemon & Thyme.
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