These colorful chips are fried in small batches, but the overall recipe doubles easily.
To keep cleanup easy, cut the carrots first, then don food-safe gloves to handle the raw beets. Olive oil is used here because that's what was available to the One-Block Feast project, but vegetable oil may be substituted.
Make Ahead: You can fry the chips up to 2 days in advance and store them in an airtight container at room temperature. If they get soggy, spread them in a single layer on a rimmed baking sheet and reheat in a 250-degree oven for 10 minutes. Let them cool for at least 10 minutes in a single layer before serving.
Servings: 2 - 3
Yield: Makes a generous 2 cups
- Olive oil, for frying
- 3 very large carrots, at least 1 1/2 inches in diameter, peeled and cut into 4-inch lengths
- 3 beets of any variety (about 5 ounces each)
- 1 1/2 to 2 teaspoons fine sea salt
Pour the oil to a depth of 1/2 inch into a large skillet. Heat over medium-high heat to 375 degrees. (Some olive oils have different smoke points; if your oil starts smoking, reduce the heat until an instant-read thermometer registers 360 degrees).
Place several layers of paper towels over a flattened, large paper grocery bag.
Use a mandoline or other hand-held slicer to cut the carrots paper-thin, crosswise or lengthwise. Put on food-safe gloves; trim and peel the beets, then cut them into very thin slices.
Working in small batches, fry the carrot chips first, then the beet chips, stirring occasionally with a slotted spoon, until they are crisp, 1 to 2 minutes. Use a slotted spoon or Chinese skimmer to transfer the chips to the paper towels to drain. Season with salt to taste while the chips are still hot. Let the oil return to 375 degrees before frying subsequent batches.
Serve immediately, or cool and store in an airtight container for up to 2 days. (See reheating directions above.)
Adapted from "The One-Block Feast: An Adventure in Food From Yard to Table," by Margo True and the staff of Sunset Magazine (Taunton, 2011).
Tested by Bonnie S. Benwick.
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