I was snacking on a bag full of veggie chips last weekend and then it hit me that I can make my own. Thankfully, I had a box filled with purple and sweet potatoes along with parsnips from Farm Fresh to You conveniently delivered the same day. I was so surprised by how delicious, crispy and airy they turned out. I just seasoned with Maldon flaky sea salt and paired it with my famous yogurt and cilantro dip - it was perfection! Gone in under a minute.

In order to make these potatoes you will need the following essential equipment:

Cuisinart Mandolin Slicer

Staub Cast Iron 5.5 qt

Wash and peel the potatoes. Carefully using a Cuisinart Mandolin thinly slice the potatoes. I used the thinest level "safe". Then soak the potatoes in very cold salted water for 15 minutes.

Meanwhile, pour 2 quarts of vegetable oil in a heavy bottom pot and bring the temp to 350F. While the oil is warming up, remove slices of the potatoes and lay them out evenly over kitchen towel or paper towels and dab to absorb the water. Transfer to a bowl. Repeat until all the potato slices have dried completely.

Check the oil temp, once its 350-360F, drop in a handful of potatoes carefully and let it perfectly crisp & brown up, about 2-3 minutes. Once it's crispy and brown remove with a slotted spoon and transfer onto dry layer of paper towels or butcher paper to absorb the excess oil. Season right away with some sea salt. Repeat this process until all chips are cooked.

Place chips onto a platter and best served with my yogurt & cilantro dip.

Happy snacking!

VEGGIE CHIPS

Yield: 4

Author: Yasmine Wahab

Prep time: 10 MinCook time: 20 Mininactive time: 15 MinTotal time: 45 Min

Ingredients

Instructions

Wash and peel the potatoes. Carefully using a Cuisinart Mandolin thinly slice the potatoes. I used the thinest level "safe". Then soak the potatoes in very cold salted water for 15 minutes.
Meanwhile, pour 2 quarts of vegetable oil in a heavy bottom potand bring the temp to 350F. While the oil is warming up, remove slices of the potatoes and lay them out evenly over kitchen towel or paper towels and dab to absorb the water. Transfer to a bowl. Repeat until all the potato slices have dried completely.
Check the oil temp, once its 350-360F, drop in a handful of potatoes carefully and let it perfectly crisp & brown up, about 2-3 minutes. Once it's crispy and brown remove with a slotted spoon and transfer onto dry layer of paper towels or butcher paper to absorb the excess oil. Season right away with some sea salt. Repeat this process until all chips are cooked. Place the chips onto a platter and best served with my yogurt & cilantro dip. Happy snacking!