Vegetable Chips With Minted Mango Salsa

Recipe Ingredients

2		Taros - peeled
2		Yams - peeled
2		Parsnips - peeled
		Vegetable oil - for deep frying
1/2 teaspoon	2.5ml	Coarse salt
		Minted Mango Salsa - see * Note

Recipe Instructions

* 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 1/8-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.

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 - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.