in Africa, Caribbean

Party chips not made from potatoes

updated

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Ingredients for 6 servings:

  • 1 carrot(s), peeled
  • 1 parsnip(s), peeled
  • 1 root(s) parsley, peeled
  • 1 sweet potato, peeled
  • 3 potatoes (truffle potatoes), peeled
  • 1 beetroot, peeled
  • 1 root(s) water lotus, peeled
  • 50 g flour (rice flour)
  • 50 g corn flour
  • 1,000 ml oil (rapeseed oil)
  • 500 ml oil (peanut oil)
  • Salt

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Grate all the vegetables into very fine slices using a mandolin or vegetable slicer. Heat both oils in a deep saucepan. Combine the flours and mix thoroughly with the vegetable slices in a plastic bag. Then deep-fry in batches in the boiling oil. Remove and drain on kitchen paper, season with salt, and serve. Serve with a curry dip, various relishes, or chutneys. A perfect snack for a Creole, African, or Caribbean evening. Or as a welcome snack for such events.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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