Vegetable Chips with Minted Mango Salsa

Categories: Toohot09
Yield: 1 servings

2 Taros; peeled
2 Yams; peeled
2 Parsnips; peeled
Vegetable oil; for deep
-frying
1/2 ts Coarse salt
Minted Mango Salsa; see *
-Note

* Note: See the "Minted Mango Salsa" recipe which is included in this
collection.

Using a mandoline or vegetable slicer, slice the vegetables very thinly,
about 1/8-inch thick. Pour the oil into a large pot, to a depth of 2 to 3
inches, and heat to 375 degrees. Test by dropping in a vegetable slice. If
it bubbles immediately and rises to the surface, the oil is ready. Fry the
vegetable slices a handful at a time, stirring to separate, until very
lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon,
shaking off excess oil, and transfer to paper towels to drain. Sprinkle
with salt while still warm, and continue frying in batches. This recipe
yields ?? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E02 broadcast 12-30-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-12-1997

Recipe by: Susan Feniger and Mary Sue Milliken

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