To make sure these beautiful chips cook evenly, be sure to cut them to an even thickness. A mandolin or v-slicer makes easy work of it. While the chips cook, stir them oftenâ€”again, that promotes even cooking. Finally, donâ€™t be surprised if they arenâ€™t crisp right when you pull them out of the potâ€”they crisp as they cool.
- Canola Oil
- red or golden beets
- Russet potatoes
- sea salt to taste
- Sweet potatoes
- Thinly slice the vegetables on a mandoline or other slicer to a thickness of 1/16-inch. Combine the russet potato slices with enough cold water to cover in a bowl and let stand 20 minutes. Drain and pat the slices dry with paper towels.
- Pour enough of the oil in a large pot to fill it 2-inches deep. Heat the oil over medium heat to 325Â°F. Line 2 large baking sheets with paper towels.
- Start with the russet potatoes: carefully add a small handful of the sliced potatoes to the oil. Allow them to fry, stirring occasionally, until crisp and slightly browned, 4-6 minutes. Remove the chips with a slotted spoon or strainer, gently shaking off excess oil, and transfer to the prepared baking sheets
- Return oil to 325Â°F. Add a handful of sweet potato chips and cook, stirring occasionally, until lightly browned, 4-6 minutes. Remove the chips with a slotted spoon or strainer, shaking off excess oil and transfer to the prepared baking sheets and season while warm. The chips will crisp as they cool. Repeat with the remaining sweet potatoes, parsnips and beets.