Crispy Fried Vegetable Chips
"Looking for some delicious vegan chips? This fried vegetable recipe is the solution for afternoon snack cravings! You can’t go wrong with this vegetable snack idea that will surely captivate everyone’s attention. Forget about buying potato chips at the grocery store when you can make a delicious variation of chips in the comforts of your home. You just need simple tools to make crispy thin chips for your next snack! You may use different flavors on these chips, from classic cheese powder to sumac to just salt. You can also dip the vegetable crisp into different sauces like this Cucumber Yogurt Dip."
NotesNo deep-fry thermometer to measure how hot is the oil? No need to worry! You can dip the handle end of a wooden spoon in the oil. If it bubbles fairly steadily, then it’s ready. You may also use the popcorn method — which is placing a kernel of popcorn in the oil. It will pop when the oil reaches 350 to 360 degrees Fahrenheit. Food dropped in cool oil will absorb the fat and take longer to cook. Make sure you heat the oil slowly.
Serves8
Preparation Time15 min
Cooking Time15 min
Ingredients
- 1 pound sweet potatoes
- 1 pound plantains
- 1 pound carrots
- 1 cup Grapeseed oil
- 1 cup nutritional yeast
- 1 cup sumac
- salt to taste
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Cut vegetables using a mandolin on the thinnest setting.
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Soak the slices in cold water.
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Let the slices dry for 60 minutes, then pat the vegetables dry.
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Heat oil to 375 degrees Fahrenheit and fry the chips in batches until golden.
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Let chips drain on a paper towel for 15 minutes.
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Coat with nutritional yeast, sumac, and salt