Crispy Root Vegetable Chips with Ginger Mayonnaise
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Purple carrots | 40g |
| Carrots | 40g |
| Purple potatoes | 40g |
| Sweet potatoes (or yams) | 40g |
| Regular potatoes | 50g |
| Beets | 40g |
| Jerusalem artichokes (topinambur) | 40g |
| Seed oil | to taste |
| Seed oil | 100g |
| Soy milk | 50g |
| Fresh ginger | 20g |
| White wine vinegar | 1 tablespoon |
| Fine salt | a pinch |
Instructions
To prepare these vibrant and crunchy root vegetable chips with a zesty ginger mayonnaise, begin by washing all the root vegetables thoroughly as they will be used with their skins on.
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Prepare the Vegetables:
- Fill two bowls with ice water. One will be for the lighter-colored root vegetables, and the other for the darker-colored ones.
- Set your mandoline slicer to 1mm thickness and start slicing the vegetables. First, trim the ends of the purple carrots, then slice them and immediately drop the slices into one of the ice water bowls.
- Next, slice the beets, followed by the yellow carrots, which you will also trim before slicing. Add these to the second bowl with ice water.
- Slice the Jerusalem artichokes, sweet potatoes, and regular potatoes in the same manner, adding them to the respective bowls with cold water.
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Soak the Vegetables:
- Let the vegetable slices soak in the cold water for about 2 hours. This soaking process allows the chips to curl up and helps remove excess starch, ensuring they turn crispy when fried.
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Prepare the Ginger Mayonnaise:
- While the chips are soaking, prepare the vegan ginger mayonnaise. In a tall container, combine the soy milk, seed oil, salt, and white wine vinegar.
- Peel and finely chop the fresh ginger. Using a garlic press, crush the ginger and add it to the container with the other ingredients.
- Blend everything together using an immersion blender until smooth and emulsified.
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Fry the Chips:
- Once the vegetables have soaked, drain them well and spread them out on a tray lined with paper towels to remove excess moisture.
- Heat seed oil in a frying pan or deep fryer. When the oil is hot, carefully fry the root vegetable slices in batches. They should only take a few moments to crisp up and turn golden brown.
- Remove the chips from the oil and place them on a tray lined with paper towels to drain any excess oil. Be sure to avoid stacking the chips on top of each other to maintain their crispiness.
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Serve:
- Serve the crispy root vegetable chips hot, paired with the creamy and zesty ginger mayonnaise for dipping. The combination of the crunchy, slightly sweet chips with the bold, tangy mayo makes for a perfect appetizer that will wow your guests. Enjoy!
These crispy root vegetable chips with ginger mayonnaise are a delightful, colorful twist on traditional chips, offering a healthy, flavorful snack thatβs perfect for sharing at any gathering. The creamy ginger mayo adds a refreshing and spicy contrast to the natural sweetness of the vegetables, making every bite an exciting experience.
