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VEGETABLE CHIPS

Fresh and Fast Vegan
by Amanda Grant

A very easy start to a meal. Big bowls of vegetable chips look great, taste delicious and are very simple to make. Use a vegetable peeler or sharp knife to cut the vegetables into the thinnest possible slices—aim for potato-chip size.
Preparation time: 10 minutes
Cooking time: about 25 minutes
Serves 4
 

INGREDIENTS

• vegetable oil, for deep-frying
• 2 cups (7 ozs.) parsnips, thinly sliced
• 1 Ib. sweet potatoes, peeled and thinly sliced
• 1 Ib. raw beets, peeled and thinly sliced
• sea salt
• cayenne pepper (optional)
 

DIRECTIONS

Preheat the oven to 300°F. Line a plate or baking tray with paper towels. Half-fill a deep fryer or a deep, heavy saucepan with the vegetable oil, and heat to 375°F. To test the temperature, drop a cube of bread in the oil—it should brown within seconds.

Carefully drop a handful of vegetable slices into the oil, and fry for 3—4 minutes, until they are golden and crisp. Remove the slices with a slotted spoon, drain them on the paper towels, then transfer them to the oven to keep warm. If you put too many vegetables into the oil at one time, the temperature of the oil will be lowered and the chips will be greasy and soggy when cooked.

Repeat the process with the remaining vegetable slices.

Transfer the chips to a warm serving dish, sprinkle with salt and cayenne pepper (if using) and serve.

NUTRITION
Each serving contains: Calories 200 • Protein 3g • Fat 10g (saturated 1 g) • Carbohydrates 26g • Fiber 5g • Calories from fat 45% • Good source of folic acid and vitamins A, C and E