Perhaps the simplest preparation for delicious Fall root vegetables: fried root vegetable chips. Why? Because it’s Fall, have you not been paying attention? No more pumpkin beer for you.
What you need: a pot, some oil, some root veggies, some spices.
Seriously this is really easy. Grab some spices from the cabinet, it doesn’t even matter what, be creative. Chili powder, paprika, garlic, and pepper – ok, sounds good. That jar of Old Bay spice – sure, why not? Uncle Jimmy’s bacon salt – heck yeah, make it a party. Just mix it together and taste first.
Grab your beets, turnips, rutabaga, and sweet potato, wash, cap, peel, and slice. Remember that mandoline slicer you bought to make that root vegetable gratin, grab that thing and slice away. Heat your vegetable oil to 350 degrees. Tip: if you don’t have a oil thermometer, a pop corn kernel pops at 350-360, so drop one in and test it out. Test a chip first, then when you have the right temperature, get frying (about 6-9 mins per batch) – don’t crowd the pot. Season while hot from the fryer (I’d put them in a brown paper bag and shake to get the oil off, then hit them with seasoning and shake to coat).
Enjoy (but don’t serve them with a vegetable dip, you wouldn’t feed bacon to a pig would you?!?!)