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"Terra" Chips

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"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.
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