To make the best vegetable chips you possibly can you need a tool called a mandolin. You can buy them at kitchen shops and don’t worry they are quite inexpensive. If you don’t have a mandolin you can still make the chips, just slice the vegetables as thin as you possibly can.
If you don’t want to deep-fry in the summer, you can bake the chips. Baking them will not only will lesson the calories but it is also a lot easier. All you have to do is follow step one in this recipe, pre-heat your oven to 375ºF and toss 2 tbsp of olive oil on the chips to lightly glaze them. Season them with salt and pepper and arrange onto a cookie sheets and bake for 15 minutes. (Be sure to turn them once).
When frying them, this goes for all vegetables, cook them on a lower heat than you would for, say, French fries. This is best because it lets them cook all the way through. To prevent staining the other vegetables, slice the beets last.
 
Stored in a dry place in a sealed container it will keep for up to 2 days.
 
Ingredients
 
·        1 large parsnip
·        2 thick carrots
·        1 large sweet potato
·        1 large beet
·        2 cups, approximately, vegetable oil for frying
·        Salt, to taste
·        1 cup Creamy Green Salsa (recipe follows)
 
1.     Clean all vegetables and remove skins. Using a mandolin or very sharp knife, slice parsnips, carrots, sweet potato and beet, very thinly.
2.     Working in batches, pour some of the oil into a small wok and heat over medium-high heat. Add in some of the vegetables and fry until they turn a golden colour around the edges, which shouldn’t take longer than 6 minutes. If the chips are bubbling too much in the oil, reduce heat.
3.     Place on paper towels and dab to remove excess oil. Repeat for the rest of the vegetables. Sprinkle on salt and arrange onto plate around bowl of Creamy Green Salsa.
 
Serves 4-6