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Tricolor Chips

Yields 1 to 2 servings


  • 2 carrots
  • 1 beet
  • 1 celeriac root
  • extra virgin 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. 
  4. Place a paper towel on a plate to absorb the excess oil from the chips.  Toss with salt if desired, and serve immediately.