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Root-Vegetable Chips

Purple potatoes, garnet beets, and bright orange sweet potatoes update the classic potato chip with an assortment of vibrant colors and flavors.

  • servings: 12

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Ingredients

  • 4 medium parsnips, peeled
  • 1 1/2 pounds Yukon Gold or purple potatoes, peeled
  • 2 medium sweet potatoes, peeled
  • 4 medium beets, peeled
  • Vegetable or peanut oil, for frying
  • Coarse salt
  • 1/3 cup Wondra flour

Cook's Note

Use a mandoline or hand-held slicer to cut the sweet potatoes, potatoes, and beets paper thin -- just about 1/8 inch thick.

Directions

  1. Step 1

    Using a vegetable peeler, peel parsnips into long, thin strips, turning often, and stopping when you get to the tough core. With a mandoline or a hand slicer, slice potatoes, sweet potatoes, and beets into very thin rounds (less than 1/8 inch thick). Transfer vegetables to separate bowls, and separate slices with your fingers.

  2. Step 2

    Heat 3 inches of oil in a deep, heavy pot until it reaches 360 degrees. Working in small batches, fry parsnips, stirring to separate, until light gold and crisp, 30 to 45 seconds. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread parsnips into a single layer, and sprinkle with salt. Repeat with potatoes and then sweet potatoes, cooking each batch about 1 minute. Replace paper towels between batches. (Adjust heat between batches as needed to maintain oil temperature.)

  3. Step 3

    Toss beet slices with Wondra flour, and shake off excess. Fry beets until crisp and golden, stirring to separate slices, about 1 minute. With a wire-mesh skimmer, transfer to a baking sheet lined with a double layer of paper towels. Spread beets in a single layer, and sprinkle with salt. Let chips dry and cool completely before serving or storing. Wrap chips in paper towels, then plastic wrap, and store in a resealable plastic bag for up to 1 day.

Source
Martha Stewart Living, June 2008

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