Vegetable Chips

Translucent slices that crack under the teeth, revealing the natural sugars of beets and parsnips. The scent of light frying and the crunch of sea salt.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 239
• Protein: 4 g
• Carbs: 31 g
• Fat: 9 g

Ingredients

• 300 g Carrot ( peeled )
• 300 g Red beet ( peeled )
• 300 g Panais (translated from French) ( peeled )
• 300 g Sweet potato ( peeled )
• 500 ml Sunflower oil ( for frying )
• 1 pinch Fleur de sel

Instructions

1. Slicing

   Slice rounds of one millimeter using a mandoline. They must be almost transparent to guarantee crunchiness after cooking.

2. Drying

   Spread the slices on a clean cloth and dab them carefully. Moisture prevents the formation of a proper crispy crust.

3. Frying

   Plunge the vegetables into 160°C oil in small batches. When the bubbling slows down and the color is golden, remove them immediately.

4. Seasoning

   Drain on paper towels and sprinkle with fleur de sel immediately. The salt needs to stick to the light film of hot oil.

Chef's tips

• Don't mix beets with other vegetables during frying to prevent their red pigment from staining everything else.
• The oil should never smoke; if it's too hot, the natural sugars in the vegetables will burn and turn bitter.

Storage

Store in a tin box or an airtight jar at room temperature. They stay crispy for about 48 hours.