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Old 08-30-2013, 05:31 PM   #1
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Fried Vegetable Chips..Amish style

I was in Branson this weekend and got some delicious carrot chips along with
some beet chips...Now these are sliced carrots that are fried and salted.
Absolutely yummy..

Anyone try these at home?
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Old 08-30-2013, 06:02 PM   #2
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Were they coated or battered, Carolyn? or fried directly in the oil?
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Old 08-30-2013, 07:07 PM   #3
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No, but it sounds good.
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Old 08-30-2013, 07:12 PM   #4
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No, they are not coated, just fried..The ingredients say carrots/oil/salt. They are very crispy..very crispy..
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Old 08-31-2013, 08:17 AM   #5
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Hmmmmmm. I'll have to try that with carrots sometime. I have sauteed them in butter and oil before, but never let them get more than lightly browned.
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Old 08-31-2013, 10:35 AM   #6
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What a coincidence. Someone pinned a beet chip recipe on one of the Pinterest boards I follow. Here's a pic of beet chips the creator just sliced 1/16" thick, tossed in 1-2 tsp. olive oil and baked at 350║ for 10-20 minutes. The site was Repinrecipe if anyone is interested.

I don't like beets (only veg I truly do not like), but the musty flavor might be lost in the dry baking of them. I might just try this cooking method for beets one day.
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Old 08-31-2013, 10:48 AM   #7
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And from a site called Chow, there was a Pinterest post for Carrot Chips on the same board today. Here's what they look like (also sliced thin, coated in oil and baked off):

Glad you brought this up, Carolyn, because I'd like to try BOTH (oven-baked).
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Old 08-31-2013, 12:38 PM   #8
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Me, too, on the oven baked..I don't fry very well..These look great..
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Old 09-02-2013, 09:45 AM   #9
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I tried baking my carrots this morning at 400 and they didn't get crispy and they were "cooked" not crispy..Maybe I need to cook them longer at a lower temperature.

The Amish ones were crispy like tater chips.
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Old 09-02-2013, 01:04 PM   #10
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CarolynF, those carrots chips look almost dehydrated. I wonder how long they were baked?
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Old 09-02-2013, 07:42 PM   #11
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I was thinking that, too. Maybe a slow oven. ???
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Old 09-03-2013, 09:45 AM   #12
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Here's how they made the above carrot chips:

CARROT CHIPS:
seen on Chow website

INGREDIENTS

2 large carrots (at least 1 inch in diameter), peeled
1 1/2 teaspoons olive oil
1/4 plus 1/8 teaspoon kosher salt
Freshly ground black pepper
Basic Ranch Dressing for dipping (optional)

INSTRUCTIONS

Heat the oven to 350░F and arrange the racks to divide the oven into thirds. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.) Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.
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Last edited by buttoni; 09-03-2013 at 09:49 AM..
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Old 09-03-2013, 09:49 AM   #13
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Here's the instructions for the beet chips above:

BEET CHIPS
seen on Repinrecipe website

INGREDIENTS

2 medίum beets
1 teaspoon extra-vίrgίn olίve oίl

DIRECTIONS

1. Preheat oven to 350 degrees, wίth racks ίn upper & lower thίrds. Peel beets & slίce 1/16" thίck w/ a mandolίne. Toss wίth extra-vίrgίn olίve oίl in large bowl.
2. On two rimmed bakίng sheets arrange beets ίn a sίngle layer.
3. Stack another bakίng sheet on top of each. Bake untίl edges begίn to dry out, about 20 mίn. Uncover & rotate sheets.
4. Bake 10 to 20 mίnutes, removίng chίps as they become lίghtened ίn color. Transfer to a wίre rack; chίps wίll crίsp up as they cool.

Last edited by buttoni; 09-03-2013 at 09:51 AM..
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Old 09-03-2013, 12:45 PM   #14
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Thanks, Peggy..Will try the carrots..and see what happens..
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Old 09-04-2013, 01:26 PM   #15
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I even came across a recipe for radish chips today on Pinterest from Food website. They look interesting. I'm going to have to try some of these things for sure, with a little onion powder sprinkled on them to boost their flavor perhaps.


Directions:

1 Preheat oven to 375 degrees.
2 Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
3 Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (if using other seasonings, now is the time to add them).
4 Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.
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Old 09-04-2013, 03:33 PM   #16
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Do report back on the radish chips . . . . I like that they are lower carb than the carrots.
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Old 09-07-2013, 01:31 PM   #17
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Just found out from the Amish store lady why these chips are so good. The are pressure fried.
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Old 09-07-2013, 02:46 PM   #18
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Quote:
Originally Posted by CarolynF View Post
Just found out from the Amish store lady why these chips are so good. The are pressure fried.
Umm, pressure frying sounds pretty high-tech to me, but I'm not Amish.
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Old 09-07-2013, 07:19 PM   #19
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Quote:
Originally Posted by Ozcook View Post
Umm, pressure frying sounds pretty high-tech to me, but I'm not Amish.
LOL..That is why they are deliciously crunchy even though they are "thick"..
They sell home pressure fryers, but I don't think I will invest...Plus never
use your pressure cooker for a fryer..ever..
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Old 09-08-2013, 12:13 PM   #20
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Well, I tried the carrot chips and radish chips in the oven per instructions and they were both AWFUL. YUCK! Didn't get the slightest bit crispy (kinda leathery at best). Got downright soggy when they cooled off. Didn't even taste particularly good. I won't be doing THESE again.
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Old 09-08-2013, 12:16 PM   #21
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Peggy..I just used my phone to order more..
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Old 09-09-2013, 06:35 AM   #22
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I've seen a lot of dried veggies crisp-type things at Whole foods, too: green beans, peas, carrots.....a lot of things were on the display I saw last time I was there.
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Old 09-09-2013, 06:51 AM   #23
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Buttoni, thanks for trying the recipes and reporting back.
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Old 09-09-2013, 07:38 AM   #24
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Same here - thanks for trying and letting us know - they look so divine, but will not be buying a pressure-fryer! Pressure cookers/fryers scare me to death!
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Old 09-09-2013, 08:07 AM   #25
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That was my reaction to those appliances, too. And the ones I was looking at were expensive, too. I'll have to BUY my veggie chips if I want them.
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Old 09-09-2013, 09:57 AM   #26
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LOL! Me, too! I was "scarred for life" as a little girl when my grandmother's big pressure cooker exploded all over her kitchen and ceiling! I have a friend who dearly loves hers, though, so there ya' go!
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Old 09-11-2013, 08:23 PM   #27
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Oh, I'll use a conventional pressure cooker that uses water/broth. But I don't want to invest in the kind of pressure deep fryers that KFC uses to fry their chicken. Those are really for commercial kitchens, out of my expertise level and pocketbook range.
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