RECIPE

"Terra" Chips

  • ACTIVE:
  • TOTAL TIME: 45 MIN
  • 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.

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

Ingredients

  • 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

Directions

  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.