Root vegetable chips with ginger mayonnaise

Name: Root vegetable chips with ginger mayonnaise
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Purple carrots 1.5 oz; Carrots 1.5 oz; Purple potatoes 1.5 oz; Sweet potatoes (or yams) 1.5 oz; Potatoes 1.8 oz; Beets 1.5 oz; Jerusalem artichoke 1.4 oz; Vegetable oil for frying to taste; Vegetable oil ½ cup; Soy milk 3 tbsp; Fresh ginger 4 tsp; White wine vinegar 1 spoonful; Fine salt 1 pinch

508

Calories per serving

Energy Kcal 508
Carbohydrates g 11
of which sugars g 2.3
Protein g 1.7
Fats g 50.8
of which saturated fat g 6.74
Fiber g 1.7
Sodium mg 527

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Low
Note + soaking time (about 2 h)

PRESENTATION

Oh, let's talk about root vegetable chips! These colorful, crispy snacks are really the stars of any party, especially during Italy’s famous aperitivo hour. Seriously, traditional potato chips—move aside! Imagine this: thin slices of carrots, beets, and Jerusalem artichokes, either fried or baked to golden perfection.

In northern Italy, people love mixing different roots to create homemade chips that not only look super cool but taste really really amazing. And sometimes, they even throw in pumpkin skins for an extra pop of color. It’s about making snack time more fun and kinda healthier, swapping out the usual stuff for something packed with flavor and bright hues. Plus, when these homemade vegetable chips show up with a chilled drink, it's time to relax and enjoy with friends.

You'll probably find them at a trendy bar in Milan or maybe a family gathering where everyone’s eager to try something tender yet different. Aperitivo in Italy—it’s alive with snacks like these. Instead of plain chips, you get a bowl brimming with root vegetable chips paired with a side of ginger mayonnaise for dipping. The dip? A slightly spicy, tangy kick that enhances the sweet flavors of the veggies.

Ginger aioli is catching on with those who love easy yet special appetizers. Mixing and matching roots is part of the fun; every batch can look uniquely colorful. These crispy vegetable chips? They really have a knack for encouraging folks to try new things, sparking conversations around the snack table. Stick with classic roots or experiment with parsnips and radishes; this snack offers a moist, playful twist.

And here's the thing: it’s becoming a staple for anyone who loves sharing good food and good times. So, next time you're planning a get-together, why not add some flair with these bright chips and spicy ginger dip? They’re bound to be a hit—bringing a taste of modern Italian aperitivo to your gathering. For real.

INGREDIENTS

508

Calories per serving

Ingredients for the chips: Purple carrots 1.5 oz (40 g); Carrots 1.5 oz (40 g); Purple potatoes 1.5 oz (40 g); Sweet potatoes (or yams) 1.5 oz (40 g); Potatoes 1.8 oz (50 g); Beets 1.5 oz (40 g); Jerusalem artichoke 1.4 oz (40 g); Vegetable oil to taste - for frying

for the ginger mayonnaise: Vegetable oil ½ cup (100 g); Soy milk 3 tbsp (50 g); Fresh ginger 4 tsp (20 g); White wine vinegar 1 spoonful; Fine salt 1 pinch

Preparation

How to prepare Root vegetable chips with ginger mayonnaise

To prepare root vegetable chips with ginger mayonnaise, start by thoroughly washing all the tubers because you will use them with the skin on. Prepare two bowls with ice water: these will be used to separate the light-colored tubers from the dark-colored ones. Set the slicer to a thickness of 1/32 inch and begin to prepare all the tubers: trim the purple carrots, slice them, and plunge them into a bowl with cold water 2, then slice the beetroot 3 and add the obtained chips to the same bowl.

Slice the yellow carrots to the same thickness, which you have previously trimmed 4, and the Jerusalem artichoke 5, then plunge these tubers into the other bowl with ice water 6.

Also slice the sweet potato and the yellow potato 7 and plunge them into the bowl with yellow carrots and Jerusalem artichoke 8. Leave the tuber chips to soak for about 2 hours so they curl up and lose starch. Shortly before draining them, you can prepare the vegan ginger mayonnaise: pour the soy milk into a tall container, add the vegetable oil 9,

salt and vinegar 11. Clean the ginger 11, cut it into pieces, and crush it with a garlic press to add it to the mixture 12; alternatively, you can chop it.

Blend everything with an immersion mixer 13 and your vegan ginger mayonnaise will be ready in no time 14. Take the vegetables from the soaking, drain them well 15

and lay them out on a tray lined with absorbent paper to remove excess water 16; set them aside until they are completely dry. At this point, heat the vegetable oil in a pot, bringing it to a temperature of 356°F (to be measured with a kitchen thermometer), and fry a few chips at a time (17-18).

It will only take a few moments for them to become golden and crispy 19. Drain them on a tray with absorbent paper, trying not to overlap them 20 and immediately serve your root vegetable chips with vegan ginger mayonnaise 21!

Storage

It is recommended to consume the tuber chips immediately. Once completely cooled, they can be stored for a day in a well-sealed paper bag, away from moisture.

Suggestion

You can vary the mix of tubers to your liking, maybe even adding some fried sage leaves!

For the mayonnaise, you can substitute fresh ginger with powdered ginger.

For the translation of some texts, artificial intelligence tools may have been used.

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