Crispy Vegetable Chips from Bistro Va de Vi

Move over potato chips, at Va de Vi in Walnut Creek, California you have some stiff competition! TIPS: • Use a mandoline to slice the vegetables about as thin as a dime. • If possible, use Chinese taro. • When working with taro, either wear rubber gloves or wash your hands as soon as possible. Taro contains an enzyme that reacts with the skin and makes it itch.

Taro root, 1 to 1 1/2 inches wide
Parsnip, peeled and thinly sliced at angle
Lotus root, peeled and thinly sliced
vegetable oil, for frying
sea salt

TO PREPARE VEGETABLES: Put taro in a colander and rinse well. Put each type of sliced vegetable in a separate bowl and cover with water until ready to cook. Before frying, drain well and blot dry. Put taro in a colander and rinse well. Put each type of sliced vegetable in a separate bowl and cover with water until ready to cook. Before frying, drain well and blot dry. TO FRY TARO: In a deep fat fryer or Dutch oven, heat 3 to 4 inches of oil to 365°F. Add a few taro slices at a time and cook slowly in batches without crowding. Turn with tongs until they are crisp and edges are golden, 4 to 5 minutes. Remove to baking sheet lined with paper towels. Sprinkle with sea salt. In a deep fat fryer or Dutch oven, heat 3 to 4 inches of oil to 365°F. Add a few taro slices at a time and cook slowly in batches without crowding. Turn with tongs until they are crisp and edges are golden, 4 to 5 minutes. Remove to baking sheet lined with paper towels. Sprinkle with sea salt. TO FRY PARSNIPS AND LOTUS: In a deep fat fryer or Dutch oven, heat 3 to 4 inches of oil to 365°F. Add a few parsnip and lotus slices and cook in batches without crowding. Turn with tongs until they are light golden, about 3 minutes. They will feel soft, but will firm up and turn darker as they cool. Remove to baking sheet lined with paper towels. Sprinkle with sea salt. In a deep fat fryer or Dutch oven, heat 3 to 4 inches of oil to 365°F. Add a few parsnip and lotus slices and cook in batches without crowding. Turn with tongs until they are light golden, about 3 minutes. They will feel soft, but will firm up and turn darker as they cool. Remove to baking sheet lined with paper towels. Sprinkle with sea salt.

Serves 2-4