Root Vegetable Ribbons

Let’s face it, if there’s ever a time of year where I can sit down with a bag of chips and finish it in one sitting, it’s football season.

(GO HAWKS!)

Rather than mindlessly snacking, have some fun making these Root Vegetable Ribbons before sitting down to devour them entirely.

Think Terra Chips, but more delicate and without the pretty packaging.

Chicken Pesto Spaghetti Squash

Click here to view the video!

Ingredients

  • Sweet potato
  • Parsnip
  • Carrots
  • Canola oil

Instructions

Step 1

Wash and peel your assorted veggies, throwing the outer peels away.

Step 2

Using a vegetable peeler, continue to peel your veggies to create ribbons of sweet potatoes, parsnips and carrots.

Set aside.

Step 3

Over medium heat, CAREFULLY heat a couple inches of oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.

Step 4

Working in batches, add a thin layer of vegetable ribbons to the oil and fry for about 20 seconds before CAREFULLY removing the ribbons with tongs and setting on a paper towel-lined plate to cool.

Repeat until all of your ribbons are fried.

Pro Tip: Sweet potatoes typically take a few seconds longer than the other veggies.

Step 5

Once all your ribbons are crisp and cool, move them to a clean dish, generously sprinkle with salt and Herbs de Provence, and ENJOY!