How to Make Vegetable Chips from Dan Barber of Blue Hill Restaura
Prep Time:
20 minutes
Cook Time:
2 hours
Servings:
2 cups
Ingredients
  • 6 cups water
  • 2 cups sugar
  • 3 cups carrot shavings (about 4 medium carrots), using a vegetable peeler
  • 1 cup turnip shavings (about 4 medium turnips), using a vegetable peeler
  • Kosher salt, to taste
Directions
  1. Position a rack in the center of the oven and preheat the oven to 225°. Line a rimmed baking sheet with a silicone mat.
  2. In a medium saucepan over medium-high heat, bring the water and sugar to a boil, stirring to dissolve the sugar.
  3. Working in batches, blanch the root vegetables (about 1 to 2 minutes for turnip shavings and 1 minute for carrot shavings).
  4. Using a slotted spoon, remove the vegetable shavings and transfer them to a paper towel-lined baking sheet to drain and season with salt. Allow to sit for 20 minutes to come to room temperature.
  5. Place the vegetables on the silicone-lined baking sheet and bake until the vegetables have shrunk in and become crisp, about 2 hours.