Forgotten Vegetable Chips

Ingredients Carrots (orange, yellow, white, purple...), beets (red, yellow, pink and white...), parsnips, turnips (golden ball), floury potatoes, sweet potato - frying oil (mixture of sunflower, peanut and rapeseed) - fleur de sel Preparation time: 30 minutes (for a large bowl of chips) - Level: fairly easy - Cost: reasonable 1. Preheat the fryer to 170°C. Wash and scrub the vegetables (keep the skin on). 2. Slice them very finely with a mandolin or the grater of the food processor. Pat them dry on a large cloth. Prepare two dishes covered with paper towels. 3. Dip a handful of the smallest diameter vegetables (carrot, parsnip, small potato, turnip) into the fryer. Let them cook for 2 minutes, drain and place them in the first dish. 4. Repeat for larger vegetables like beetroot. Cook for 3 minutes, drain, and place in the second dish. 5. Increase the oil temperature to 190°C. Add the beetroot slices first, cook for 2 minutes, then add the other vegetable slices. Continue cooking until they curl and make a noise when you shake the cooking basket. 6. Drain, pat dry, and season with salt. NB: do not put too many vegetable petals in the cooking bath, or they will stick together (just a handful). These chips will stay crispy for a few hours, but it all depends on the humidity in the air. Store them in a paper bag and bake them again in the oven for 3 minutes at 80°C to make them crispy again. Recipe provided by Linda Louis, from Cuisine Campagne. See Linda Louis's blog, Cuisine Campagne