Root Vegetable Chips (aka Terra© Chips)
*Author: Claire Trost* source: scratchmommy.com
1 pc. of Russet Potato
3pcs. of Red Beets
2pcs. of Sweet Potatoes
2pcs. of Parsnips
About 20 ounces of bacon fat or other types of frying oil, fat, or lard
Sea Salt to taste
Wash the vegetables and remove ends or stems. Peel if desired.
Heat fat in a big cast-iron skillet, deep pot, or dutch oven over medium heat. (Be cautious to not have the heat on too high to prevent burning).
Slice vegetables into very thin slices. 1/16 of an inch is desired for the best crispiness of the chip.
Once the fat is heated up, fat should crackle and bubble up when a vegetable slice is placed in the skillet or pot, then place slices in a single layer into pot or skillet in batches. Please take note that the beets can dye the fat giving the other vegetables an undesired color. Start with the white vegetables and move onto the colored ones.
Using tongs or a slotted spatula then flip the vegetables to cook thoroughly.
Remove the chips using tongs or a slotted spatula and place them on a paper towel-lined plate or pan and sprinkle them with salt right away.
Continue with the process using the remaining vegetables by batch.
Lastly, place in a large serving bowl and eat right away or place in a bag and keep for a few days.
A seasonal mix of root vegetables (taro, sweet potato, batata, yuca, parsnip), expeller pressed canola oil, and/or safflower oil and/or sunflower oil, sea salt, and beet juice concentrate (color).
Made from wholesome and clean ingredients, mainly mixed vegetables are a natural source of protein and fiber. These addicting chips offer 40% lesser fat than your regular potato chips.
Healthy chips for a guilt-free indulgence:
- Gluten-Free Certified
- Non-GMO Project Verified
- No Trans Fat
- No Artificial Colors or Flavors
- No Preservatives
- Made with Real Ingredients
- Kosher Dairy
Store in a cool dry place.