"Terra" Chips


  • 1 medium red beet-peeled
  • 1 taro root-peeled
  • Kosher salt
  • 1 large baking potato-peeled
  • Vegetable oil
  • 1 small lotus root-peeled
  • 1 small parsnip-peeled

In a large pot, heat 2 inches of the vegetable oil to 310°. Working in small batches, fry each vegetable separately, stirring a few times, until golden, about 3 minutes. Using a slotted spoon, transfer the chips to paper towels to drain. Sprinkle with salt; serve.

View full recipe at Food & Wine


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