Making these crisps is sort of meditative.
They vary in their crispness, depending on the amount of water and starch in the roots. But even when they aren’t particularly crisp they are particularly yummy.
- 1 green plantain
- 1 carrot
- 1 parsnip
- 1 yam
- 1 smallish turnip
- 1 cup coconut oil (or use part bacon-fat)
To peel a green plantain, cut both ends off and slice through the skin lengthwise with a sharp paring knife. Pull the skin off in strips.
Peel the yam. Trim the turnip, carrot & parsnip as required.
Slice everything thinly with a sharp knife. A mandolin slicer works well, but isn’t necessary. You can prep the plantain & the roots as you fry the first batches.
Melt about half the fat in a pan until quite hot. The fat should cover the bottom of the pan enough to float the slices slightly while they are cooking. Cook the crisps in batches, using tongs to flip each crisp frequently. When browned, remove to a plate covered in paper towel. Add more fat as you need it.
You’ll need to watch these, but there will also be enough time to do a little kitchen multi-tasking.
Sprinkle the cooked crisps with a little salt as you go.