Homemade Root Vegetable Chips

The most challenging thing about the whole process is making sure that the chips
are sliced very thin. A mandolin is great and can help make the vegetables easy to cut, but if the slicer is any more thick than 1/16 of an inch it will be hard for the chips to crisp up. While it is more time consuming, I feel like I get thin slices of each vegetable best on my own with a quality sharp chef’s knife.

Ingredients

• 1 Russet Potato
• 3 Red Beets
• 2 Sweet Potatoes
• 2 Parsnips
• About 20 ounces of bacon fat...or some other type of frying oil, fat, or lard. (Editor Note: You have to check out the amazing pastured fat options from my friends over atFat Works.)
• Sea Salt, to taste

Instructions

1. Wash all vegetables and remove ends or stems. Peel if desired. (I leave skins on, where more nutrients are found!)
2. Heat fat in a large cast iron skillet, deep pot, or dutch oven over medium heat. Be cautious to not have the heat on too high to prevent burning.
3. Slice the vegetable into very thin slices. 1/16 of an inch is desired for the best crispy chip.
4. Once fat is heated up (Fat should crackle and bubble up when a vegetable slice is placed in the skillet or pot), place slices in a single layer into pot or skillet in batches. (Be aware, beets can dye the fat giving the other vegetables an undesired color. Start with white vegetables and move onto colored ones.)
5. Using tongs or a slotted spatula, flip the vegetables to cook thoroughly.
6. Remove the chips using tongs or a slotted spatula and place on a paper towel lined plate or pan. Sprinkle with salt right away.
7. Continue process with the remaining vegetables in batches.
8. Once cool place in a large serving bowl and eat right away or place in a bag and keep for a few days.

Notes

We prefer homegrown or organic root veggies for this recipe, since root veggies are very susceptible to unnecessary chemicals in the ground from conventional sprays. 

http://www.scratchmommy.com/homemade-root-vegetable-chips-terra-chips-recipe/