Root Vegetable Chips
These chips add color and flavor when used as an accompaniment to your favorite sandwich. A mandolin slicer (even the inexpensive plastic models) makes preparing this recipe easier.
Serve 10-15 chips per person
Parsnips, yams, rutabaga, turnips, or beets, peeled and very thinly sliced
Oil for frying
Salt
Heat oil to 375. Peel and thinly slice the vegetables. Place in a bowl of ice water. Remove from the water, drain, and pat dry with paper towels. Carefully place in the hot oil. Fry until just starting to brown. Drain on paper towels and lightly salt while still hot.
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