Vegetable chips with minted mango salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Taros; peeled | |
| 2 | Yams; peeled | |
| 2 | Parsnips; peeled | |
| Vegetable oil; for deep frying | ||
| ½ | teaspoon | Coarse salt |
| Minted Mango Salsa; see * Note | ||
Directions
* Note: See the "Minted Mango Salsa" recipe which is included in this collection.
Using a mandoline or vegetable slicer, slice the vegetables very thinly, about ⅛-inch thick. Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready. Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain. Sprinkle with salt while still warm, and continue frying in batches. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E02 broadcast 12-30-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.