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.

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Credit: Thomas J. Story

Recipe Summary test

total:
1 hr
Yield:
Makes 2 oz. carrot chips (2 cups) and 2 oz. beet chips (3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Sprinkle chips with salt while hot.

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

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

  • 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.

Nutrition Facts

51 calories; calories from fat 61%; protein 0.5g; fat 3.6g; saturated fat 0.5g; carbohydrates 4.8g; fiber 1.4g; sodium 401mg.
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