Super Bowl snack: Sweet Potato or Root Vegetable Chips

The Super Bowl is on the horizon and these crispy fried veg chips will score you a victory as a game day host. This vegan appetizer recipe is from Timothy W. Lawrence’s cookbook Petite Eats: Appetizers, Tasters, Miniature Desserts, and More (Skyhorse Publishing, 2013). Though this isn’t a vegan-only book, Lawrence’s mini dishes will inspire you to make tiny eats that have giant flavor.
The Super Bowl is on the horizon and these crispy fried veg chips will score you a victory as a game day host. This vegan appetizer recipe is from Timothy W. Lawrence’s cookbook Petite Eats: Appetizers, Tasters, Miniature Desserts, and More (Skyhorse Publishing, 2013). Though this isn’t a vegan-only book, Lawrence’s mini dishes will inspire you to make tiny eats that have giant flavor.

Sweet Potato or Root Vegetable Chips

Recipe from Petite Eats by Timothy W. Lawrence

Ingredients:

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• 2 pounds sweet potatoes, parsnips, beets or other root vegetables, sliced thin*

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• Vegetable oil or peanut oil

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• 1 teaspoon ground cinnamon

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• 1/4 cup granulated sugar

Directions:

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1. Place potato slices into a large bowl of cold water as you slice them.

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2. Drain and rinse. Lay out on paper towels to absorb excess water.

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3. Heat oil in a deep fryer to 365 degrees F.

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4. Fry potato slices in small batches.

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5. Once they start turning golden, remove and drain on paper towels.

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6. Continue until all slices are fried.

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7. Combine cinnamon and sugar and sprinkle over chips to serve.

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