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Tri-Color Veggie Chips

A delicious trio of parsnips, beets, and sweet potatoes, fried to chip perfection!
Servings 12 cups
Author Olivia

Ingredients

  • 2 Large Parsnips
  • 2 Medium Beets
  • 1 Large Sweet Potato
  • As Needed Frying Oil
  • As Needed Kosher Salt or a Seasoned Flavored Salt

Instructions

  • Wash all the vegetables, and peel the skin off of the beets. You can leave the skin on for the parsnips and sweet potato.
  • Cut one end off of the sweet potato and beets so that they have one flat end. For the parsnips, trim off the end where the root is (the thicker end).
  • Beginning with the parsnips, place the flat side onto the surface of the mandolin and slide it across. Adjust the mandolin so that it produces thin slices, about 1/16 inch thick. Continue to slice the parsnips until you get to the thinner end, and it becomes too difficult to slice. Move on to slice the sweet potatoes and then the beets, using the same process.
  • Pour enough oil into a pot so that it is about 3 inches deep. Heat the oil on high heat and let it reach 350˚F.
  • Once the oil has heated, begin frying the parsnips in batches, being careful to not overcrowd the pot. The parsnips should turn golden or a deep golden brown, about 3-4 minutes. Remove the parsnips from the oil with a slotted or mesh spoon and allow any excess oil to drain off. Then transfer the parsnips to a tray lined with paper towels, and sprinkle them with kosher salt or your favorite salt seasoning.
  • After the parsnips have fried, begin frying the sweet potatoes in batches. They should take about 4-5 minutes to cook. Remove the sweet potatoes from the from the oil with a slotted or mesh spoon, and allow any excess oil to drain off. Then transfer them to a tray lined with paper towels. Season the sweet potatoes with kosher salt or your favorite salt seasoning.
  • Lastly, fry the beets in batches. They should also take about 4-5 minutes to cook. Remove the beets from the from the oil with a slotted or mesh spoon, and allow any excess oil to drain off. Transfer them to a tray lined with paper towels. Season the beets with kosher salt or your favorite salt seasoning.
  • After you have fried all of the vegetables, add them all to a large tray or bowl. Gently toss the chips together so that they are evenly distributed. Test the chips to see if they need more seasoning and enjoy!

Notes

*If you notice your frying oil and chips turning brown and beginning to burn, start to heat a new pot of frying oil