Root Veggie Chips

Directions

• Peel the vegetables.
• Using a mandoline, a food processor fitted with the 2 mm slicing blade, or a sharp knife, cut the vegetables into very thin slices (1/16-inch thick).
• Fill a large bowl with ice water and transfer the carrot, parsnip, sweet potato, and Yukon gold potato to the ice water. Fill a small bowl with ice water and transfer the beet slices to the smaller bowl of water. Let the vegetables sit in the water for 30 minutes.
• Line 2 baking sheets with several layers of paper towels. Drain the vegetables and arrange them in a single layer on the towels. Pat the vegetables to remove any excess water.
• Preheat the oven to 200 F.
• Line 2 plates with paper towels.
• Heat 3 inches of oil in a heavy-bottomed Dutch oven over medium-high heat until it reaches 350 F using a deep-frying thermometer. This will take about 8 to 10 minutes.
• Add about 1/2 cup of vegetable slices to the oil and fry until crisp and golden brown, about 2 minutes.
• Remove the vegetables to the paper towels to drain.
• Remove the paper towels from the baking sheets and spread the fried vegetable chips in a single layer on the sheets. Place in the oven to keep warm.
• Repeat with the remaining vegetables in batches, making sure to maintain the oil temperature of 350 F.
• Make the seasoning mix: In a small bowl, combine the salt, garlic powder, and onion powder.
• Put the warm chips in a large bowl, add the seasoning mixture, and toss lightly.