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


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.