• Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Makes: 16 serving

Crisp Root Vegetable Chips


  • 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