Tricolor Chips


  • 2 carrots 
  • 1 beet 
  • 1 celeriac root 
  • Olive oil for deep-frying 
  • Salt to taste (optional) 


    1. Peel the carrots, beet, and celeriac root and cut them into paper-thin slices.
    2. In a large wok, or deep frying pan, pour in the olive oil ½ to 1 inch deep and allow it to heat until crackling.
    3. Add the chips to the heated oil, and fry them in the pan. Place a paper towel on a plate to absorb the excess oil from the chips. Toss with salt if desired, and serve immediately. 

Yields 1 to 2 servings