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Vegetable Chips

Turn root veggies into crispy, flavorful treats with Craft Restaurants founder Tom Colicchio's recipe.

Vegetable Chips

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012

Ingredients

  • 8 cups vegetable oil
  • 1 small parsnip, peeled and thinly sliced on a mandoline
  • 1 rutabaga, peeled and thinly sliced on a mandoline
  • 1 carrot, peeled and thinly sliced on a mandoline
  • 1 sweet potato, peeled and thinly sliced on a mandoline
  • 2 medium beets, peeled and thinly sliced on a mandoline
  • 2 sprigs fresh rosemary
  • 1 tablespoon coarse sea salt or fleur de sel

Directions

  1. Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.

  2. Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.

  3. Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.