Veggie Chips Homemade
- Number of Servings: 6
Ingredients
2 beets, trimmed and peeled2 sweet potatoes, peeled1 idaho potato, peeled1 quart canola oil (Im trying to find a healthier one)coarse sea salt
1. Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the idaho potato slices seem damp, pat dry.
2. Pour oil into a large high-sided skillet and put the skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the pan, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Dont crowd the pan. Fry, turning as needed, until chips are golden brown.
3. lift chips out of the skillet with a sloted spoon, shaking off excess oil; drain on a brown-paper bag. Add Salt to taste. Serve Warm.
Number of Servings: 6
Recipe submitted by SparkPeople user TXSWEETHEART82.
2. Pour oil into a large high-sided skillet and put the skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the pan, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Dont crowd the pan. Fry, turning as needed, until chips are golden brown.
3. lift chips out of the skillet with a sloted spoon, shaking off excess oil; drain on a brown-paper bag. Add Salt to taste. Serve Warm.
Number of Servings: 6
Recipe submitted by SparkPeople user TXSWEETHEART82.
Nutritional Info Amount Per Serving
- Calories: 171.6
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 436.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.0 g
- Protein: 2.0 g
Member Reviews