Coconut Oil Vegetable Chips
I’m not sure about you but we feel slightly addicted to vegetable chips. The salty crunchiness is what does it and you don’t feel too guilty for eating them. What is better than store bought vegetable chips? Homemade Coconut Oil Vegetable Chips of course! Whip up a batch for bad boys to take to your next event, they are sure to be a hit.
Ingredients
- 1 ½ cups OWN Organic EV Coconut Oil
- Your choice of root vegetables, we’ve used:
- 2 parsnips
- 2 sweet potatoes
- 3 red skinned potatoes
- 2 beetroots
- OWN Fine Himalayan Salt
Method
- Using a vegetable mandolin slice all the vegetables thinly (do the beetroots last to avoid staining your other vegetables).
- Add the coconut oil to a large pot and warm over medium to high heat.
- Using a frying thermometer check the temperature of the coconut oil has reached 177 degrees (alternatively drop a small piece of vegetable into the pot and if it crackles it is ready for frying).
- Drop enough vegetables into the pot to create a single layer on top of the oil, cooking for 2-3 minutes before turning. Once golden and crunchy remove from the heat and transfer to paper towel.
- Repeat this process with all the vegetables leaving the beetroot to last (as they will discolour the oil).
- Lightly salt the chips to taste and once cool store in an air tight container.
