Thursday, November 09, 2006
Root Vegetable Chips
These non-potato chips are nightshade free and can be made free of any allergen by adjusting the type of root vegetable, oil and seasoning used. They are remarkably easy, and have a satisfying crunch and nice flavor.
You can use just about any root vegetable--parsnip, taro, and yam are some I've seen used. One I haven't seen used before is lotus root. It works very well, and as an added bonus the chips are very pretty to look at also.
I made some chips last night out of baked taro and raw lotus root, sliced thinly. The taro didn't work as well--perhaps because I sliced the chips too thickly and cooked them at too high a heat. Or possibly because I had baked the taro previously for fear of undercooking (taro root is not edible if not fully cooked, and can irritate hands and mouths if not handled raw).
The lotus chips turned out beautifully. I peeled the lotus root and sliced it thinly. Then I heated about 1/4 inch of grapeseed oil in a stainless steel pan and fried the slices on both sides just until golden brown.
I started out with too high of a temperature initially, and they got a little too brown.
With the second batch I turned the heat down to about 4 on a scale of 1-10. They cooked more slowly, but ended up nicely crispy without getting burnt.
I forked them out onto a paper towel, which absorbed some of the extra grease. Then I sprinkled them with salt and we ate them.
Next time I think I'll try lightly coating them with oil and baking them in the oven.