Published August 24 2020


Potatoes! purple potatoes! sweet potatoes! parsnips! Carrots!




Optional: Seasoned salt, seasonings, cheese powder, instant ramen seasoning, etc. I’ll TMI you around making your own seasoned salts, don’t you worry!

Slice your potato or root vegetable as thin as you consistently can by hand or with a mandolin (1/8” thick or so).

Transfer to a bowl and soak your sliced veg in cold water and continue rinsing/replacing the cold water as many times needed until the cold water remains clear. Add a tablespoon of vinegar into the clear water bath for every vegetable you’ve sliced. Let sit for 30 minutes.

In the meantime, heat a heavy bottomed pot filled 1/2 way with a neutral oil of (appropriately sized for batch of veggie chips you’re making) and heat on medium low while you wait (your target temp is 300F -anything 275-325 will do- we’ll talk though how to hit this without a thermometer on bake club!). 

Drain liquid and pat dry each slice of veg entirely. 

Test the oil with one chip, when you’ve confirmed target temp, add dried veg slices to oil and fry for approx 5 minutes on each side until crisp and golden brown. Remove from oil with slotted spoon and season immediately.

You’re crazy if you don’t crush/share these immediately, but if for some crazy reason you don’t, they’ll keep in an airtight container for 24 hours!