tangy vegetable chips
- Categories
- Mike03
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 large | Beet; peeled |
| 2 | Parsnips; peeled |
| 1 large | Turnip; peeled |
| Oil; for frying | |
| Salt; to taste |
Preheat a deep-fryer pot filled with the manufacturer's recommended level of oil to 280 degrees. Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin. Fry the vegetables individually in small batches. Cook them until they begin to crisp and then remove. They will crisp even more as they air dry. Season with salt and serve. This recipe yields 4 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A22 broadcast 05-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-12-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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