• Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min
  • Makes: 16 serving

Crisp Root Vegetable Chips


  • 6 cups Soybean oil (for deep frying)
  • 1 pound Yukon gold potatoes,peeled
  • 1 pound Purple potatoes,peeled
  • 1 Medium sweet potato,peeled
  • 4 Medium beets,peeled
  • 1 teaspoon Sea salt

Instructions for Crisp Root Vegetable Chips

Preheat soybean oil to 360° F in heavy frying pan or small deep fryer.

Slice root vegetables into very thin rounds,less than 1/8 inch thick,using a hand slicer or mandolin.Separate vegetable slices into individual slices.

Fry in small batches,1 to 2 minutes per batch,turning as needed until just crisp*.Drain in single layer on paper towels;sprinkle with salt.

Cool completely before serving or storing.
Notes: Cooking time will vary depending on size and type of vegetable.

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