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Preparation Method
- Peel the vegetables. Using a mandoline or plastic slicer, slice the vegetables almost paper-thin, approximately 1/16-inch (2) thick.
- As the vegetables are sliced, place each type in a separate large bowl of cold water and let stand for 30 minutes to remove the excess starch.
- Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
- Fill the fryer basin with 5 quarts (4.7 L) oil. Preheat the Wolf fryer module to 350°F (175°C).
- In separate batches, without overcrowding, place each type of vegetable in the large fryer basket.
- Deep-fry the vegetables 2–3 minutes or until the chips are golden brown. Deep-fry the beets last, as their color will discolor the oil.
- Remove the chips and drain on paper towels. Sprinkle with the seasoning while warm.
- The chips will crisp as they cool and are best served at room temperature within 6 hours of deep-frying.