Rainbow Chips With Chili-Lime Salt |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I have had different variations of chips made from assorted root vegetables. I have loved them all.They are tasty and delicious, but they are also so pretty. This is the way that I make and season them at home for my family . Ingredients:
2 carrots (the fattest you can find) |
2 medium raw beets |
1 medium sweet potato |
1 medium russet potato |
32 ounces cooking oil |
1 teaspoon lime zest |
1/2 teaspoon chili powder |
1 teaspoon sea salt |
Directions:
1. In a small bowl, mix together the sea salt, chili powder and lime zest well,then set aside.
2. *Rubbing your hands with cooking oil helps to keep the beets from staining your skin.
3. Peel all of the root vegetables.
4. Using a Madoline, or a Food Processor with a thin slicing disc, cut all the vegetables longways into very thin slices(you want them almost paper-thin).
5. * If you do not have a Food Processor, or a Mandoline, you can use a vegetable peeler to achieve the thin slices needed.
6. Pat the slices dry with paper towels.
7. Heat oil in a large,deep pot, to 350 degrees.
8. Deep-fry the vegetable slices in smallish batches for about 2-3 minutes per batch.
9. Drain each batch on paper towels.
10. Sprinkle the batches with a pinch of the chili-lime salt as soon as they come out of the oil.
11. Keep them in a warm oven until all are done and you're ready to serve them.
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