Who can resist fried chips? I certainly can not. Instead of munching away on mass produced potato chips I try, when I can find the time, to fry up some vegetables. These renkon (lotus root) chips have an almost nutty quality to them.
And these arrowroot chips were almost like potato chips, they just felt healthier.
Peel your vegetable and cut into thin slices, ideally with a mandoline if you have one. Set the vegetables slices on newspaper or paper towels to air-dry for about 30 minutes. This will make frying them much easier. Deep-fry in olive oil and sprinkle with salt as soon as you remove from the oil.
