Vegetable chips

Vegetable chips

By
From
Botanical
Photographer
William Meppem

Ingredients

Quantity Ingredient
2 carrots, peeled
1 celeriac, peeled
1 sweet potato, peeled
2 parsnips, peeled
2 purple congo potatoes, peel left on
4 kipfler potatoes, peeled
500ml peanut oil
1 tablespoon onion powder
1 teaspoon cayenne pepper
salt to taste

Method

  1. Preheat oven to 180°C.
  2. Using a Japanese mandolin, finely slice all the vegetables just under 1 mm thick, keeping them in separate groups. Rinse the congo and kipfler potato slices under warm water until all excess starch is removed – the water should run clear. Dry extremely well.
  3. Heat the peanut oil to 165–180°C in a deep saucepan (see Note) and line 2 large trays with paper towels. Once the oil is at the correct temperature, fry 1 piece of carrot to check the oil is hot enough: the oil should foam and the carrot rise gently to the surface. If the carrot colours straight away the oil is too hot; if it sinks to the base of the pan without impact the oil is too cool. Check the oil temperature regularly while you are frying and reduce the heat if necessary.
  4. For best results fry the vegetables in the order given, as the vegetables with the highest natural sugar content will fry better in the cooler, cleaner oil. As the vegetables begin to colour, remove them from the pan and drain on paper towels.
  5. Combine the seasoning mix and sprinkle generously over the fried vegetable chips. When all the vegetables have been fried, place the trays in the oven for 2 minutes. This will ensure the chips remain crisp.

Chef’s note

  • To deep-fry the vegetables make sure the oil fills no more than half the saucepan as it will foam up when the vegetables are added. Check the temperature of the oil with a cooking thermometer – you can buy one that clips to the side of your pan.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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