Tangy Vegetable Chips

Name: Tangy Vegetable Chips
Yield: 4 servings
Ingredients: 1 large beet, raw and peeled; 2 parsnips, peeled; 1 large turnip; Frying oil

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Ingredients

Preheat a deep fryer pot filled with the manufacturers recommended level of oil to 280 degrees.
Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin.
Fry the vegetables individually in small batches.
Cook them until they begin to crisp and then remove.
They will crisp even more as they air dry.
Season with salt and serve.

246 kcal 12% DV

Protein Fat Carbs

Protein 1g 2% DV

Total Fat 25.1g 32% DV

Carbs 5.6g 2% DV

Fiber 1.7g 6% DV

Sugar 1.4g 3% DV

Sodium 9870.3mg 100% DV

Potassium 321mg 7% DV

Vitamin A 95.8mcg 11% DV

Vitamin C 9.5mg 11% DV

Calcium 43.8mg 3% DV

Iron 0.7mg 4% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).