My F&W
quick save (...)

"Terra" Chips

  • TOTAL TIME: 45 MIN
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

"If there's poker, you have to have chips," says Terra co-owner Lissa Doumani about the crispy fried vegetable chips that her husband, Hiro Sone, made for the poker party. The name's a play on that of the couple's Napa Valley restaurant, Terra, as well as the Terra Chips that are available commercially nationwide.

  1. Vegetable oil, for deep frying
  2. 1 large baking potato—peeled, sliced paper-thin on a mandoline and patted dry
  3. 1 medium red beet—peeled, sliced paper-thin on a mandoline and patted dry
  4. 1 small parsnip—peeled, sliced paper-thin with a vegetable peeler and patted dry
  5. 1 small lotus root—peeled, sliced paper-thin on a mandoline and patted dry
  6. 1 taro root—peeled, sliced paper-thin on a mandoline and patted dry
  7. Kosher salt
  1. In a large pot, heat 2 inches of the vegetable oil to 310°. Working in small batches, fry each vegetable separately, stirring a few times, until golden, about 3 minutes. Using a slotted spoon, transfer the chips to paper towels to drain. Sprinkle with salt; serve.
Make Ahead The chips can be stored overnight in an airtight container.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.