Vegetable chips make a salad more colorful They were originally part of the TomKats catering menu, but are perfectly appropriate at the Loveless Cale, where the fundamental belief is to remain true to local ingredients and produce from local gardens.
- Prep Time: 5 minutes
- Yield: 6 Servings
- 1 carrot
- 1 potato
- Peanut oil
- Peel the carrot and potato. Then use the carrot peeler to shave the ingredients into thin, lengthwise chips.
- Pour enough peanut oil to cover a skillet 1-inch deep. Heat the oil to 350°F and deep-fry the chips until just about golden brown, just like potato chips.
- Salt the chips when taking them out of the grease. Drain on paper towels. These chips can be made ahead of time and stored in a sealed container.