Very crispy and vegan: are the potato chips, topinambur and turnips. Seem to fallen autumn leaves on the ground, with colors ranging from yellow to red through Orange and cream, but instead are chips of tubers, — Blue potato, sweet potatoes, Jerusalem artichokes, turnips and beetroots. I'm not crazy, I needed to put at the center of the table a whim that liked to children and adults waiting to serve dinner, and I thought I would show everyone that they are not good just fries (have a look at all my RECIPES WITH POTATOES), but virtually any type of root. In fact, the chips of turnips potatoes and Jerusalem artichokes are offering delicious and perfect for a vegan appetizer.
The sweet potato, For example,, is exquisite: a unique crunch, keeps the sweet notes in frying pan. Great Jerusalem artichoke, also called Jerusalem artichoke, that becomes even more similar to the fried artichoke. Fantastic the turnips, who lose their flavor tahr and gain sweetness, While the turnips they inexplicably spring cabbage.
As for purple potatoes (Yet thanks to Goderzo that's Engalavra farm he sent me a surprise), frying is the best way to preserve the color and variegation overseas. Is’ a snack that you can even bake in the oven, so it's healthier, but obviously the amount should be moderate because the chips cut so thin they occupy much space and it would take many forms for them, While frying, especially if you have a deep Fryer, is rapid and gives optimal results. Have a good day!
1 blue potato or normal large
2 medium-size artichokes
1 large sweet potato
2 white turnips
Fleur de Sel or Maldon salt, to taste
oil for frying, to taste
To prepare vegan potato chips, turnip and topinambur, wash all tubers, remove the peel and cut into very thin slices with mandolin. The principle is that this type of frying is so much better and absorbs much less oil as the slices are thin. Put all the vegetables in a bowl of ice and water in separate bowls, It's because they all have different cooking times, and then you don't want to mix them, and because the turnips such as red-tinged inexorably everything.
Dry potato slices, Jerusalem artichoke and turnip with absorbent paper, so they are well dry and FRY all the vegetables separately, leaving for breaking the turnips, because they also dye the oil. I recommend, the oil must be very hot: If you have a meat thermometer, calculated 160 degrees.
Once chips, put the potato chips, turnips and Jerusalem artichoke on a sheet of absorbent paper so that they lose excess oil, then salt with a little Maldon salt or fior di sale and serve immediately. Good corn!