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
    You might also like
    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.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.