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"Terra" Chips

  • TOTAL TIME:
  • SERVINGS: 8

"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.

slideshow Cocktail Party Recipes

Ingredients

  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.

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