Terra Chips

• Vegetable oil, for deep frying
• 1 large baking potatopeeled, sliced paper-thin on a mandoline and patted dry
• 1 medium red beetpeeled, sliced paper-thin on a mandoline and patted dry
• 1 small parsnippeeled, sliced paper-thin with a vegetable peeler and patted dry
• 1 small lotus rootpeeled, sliced paper-thin on a mandoline and patted dry
• 1 taro rootpeeled, sliced paper-thin on a mandoline and patted dry
• Kosher salt

1. In a large pot, heat 2 inches of the vegetable oil to 310.
2. Working in small batches, fry each vegetable separately, stirring a few times, until golden, about 3 minutes.
3. Using a slotted spoon, transfer the chips to paper towels to drain.
4. Sprinkle with salt; serve.

vegetable oil, baking, red, paper, lotus, taro, kosher salt

Taken from www.foodandwine.com/recipes/terra-chips (may not work)