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- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Makes: 16 serving
Crisp Root Vegetable Chips
Ingredients
- 6 cups Soybean oil (for deep frying)
- 1 pound Yukon gold potatoes, peeled
- 1 pound Purple potatoes, peeled
- 1 Medium sweet potato, peeled
- 4 Medium beets, peeled
- 1 teaspoon Sea salt
Instructions for Crisp Root Vegetable Chips
Preheat soybean oil to 360° F in heavy frying pan or small deep fryer.Slice root vegetables into very thin rounds, less than 1/8 inch thick, using a hand slicer or mandolin. Separate vegetable slices into individual slices.
Fry in small batches, 1 to 2 minutes per batch, turning as needed until just crisp*. Drain in single layer on paper towels; sprinkle with salt.
Cool completely before serving or storing.
Notes:
Cooking time will vary depending on size and type of vegetable.
Nutrition Per Serving:
Calories
130
Fat
6g
Sat Fat
.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
160mg
Carbohydrate
16g
Fiber
0g
Protein
2g
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