Thomas J. Story
Total Time
1 Hour
Yield
Makes 2 oz. carrot chips (2 cups) and 2 oz. beet chips (3 cups)

For frying, we used extra-virgin olive oil because that's what we were able to make ourselves, but it's a bit of a waste—high heat destroys olive oil's nuances. Cheaper, neutral-flavored oils, such as canola or safflower, would be even better.

How to Make It

Step 1

Slice carrots paper-thin lengthwise using a mandoline or other hand-held slicer. Thinly slice beets, slicing any red beets last so they don't stain the others.

Step 2

Pour enough oil into a large pot to come 1/2 in. up sides. Heat over medium-high heat to 375° on a deep-frying thermometer.

Step 3

Fry carrot chips, then beet chips, in small batches until crisp, 1 to 2 minutes. Transfer to paper towels to drain. Return oil to 375° before frying each new batch.

Step 4

Sprinkle chips with salt while hot.

Step 5

Make ahead: Up to 2 days, stored airtight at room temperature. To recrisp, reheat 10 minutes in a 250° oven and let cool.

Step 6

Note: Nutritional analysis is per 1/4 cup carrots.

Step 7

Per 1/4 Cup Beets: 50 cal., 62% (31 cal.) from fat; 76 g protein; 6 g fat (51 g sat.); 5 g carbo (3 g fiber); 403 mg sodium; 0 mg chol.

Ratings & Reviews