Buy all ingredients right below the recipe
Ingredients
- 3 medium carrots
- 2 fresh beetroots
- 3 medium parsley roots
- 3 medium parsnips
- ½ medium celery root
Pantry
- Sunflower oil for deep-frying
- Fine table salt
Preparation
- 1Wash the vegetables thoroughly, clean them, pat them dry, and cut them lengthwise into slices about 2–3 mm thin. This is best done with a vegetable slicer for even results.
- 2In a large pot or deep fryer, heat plenty of sunflower oil to about 160 °C. The oil layer should be high enough for the vegetables to float freely.
- 3Add the vegetables in batches to the hot oil and deep-fry until golden brown. Be careful not to add too much at once, so that the temperature does not drop too much.
- 4Carrots and beetroot need about 3–4 minutes, while parsley root, celery, and parsnips should be fried for about 5–6 minutes until crispy.
- 5Remove the finished chips with a slotted spoon and drain them on a baking sheet lined with kitchen paper to absorb excess fat. Then transfer them to a bowl, lightly salt them while still hot, and mix carefully.
Tip
For perfectly even slices, use a mandoline or a slicer. The thinner the slices, the crispier the chips will be.
Be sure to salt the chips while they are still hot so that the salt adheres better. But they also taste excellent unsalted and bring out the natural sweetness of the vegetables.
Gurkerl Küche
Ein kleiner Tipp: Wenn Sie die Chips besonders knusprig mögen, legen Sie die Gemüsescheiben vor dem Frittieren für 10 Minuten in eiskaltes Wasser und tupfen sie danach absolut trocken. Das entzieht die Stärke und sorgt für den extra Crunch!