** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel all the vegetables and set aside separately. Using a vegetable slicer
or mandoline, thinly cut the vegetables into chips.
2. Using a pre-heated deep
fryer filled with vegetable oil, fry the chips, separately, at 300 degrees
F, until they become crisp.
3. Remove and drain excess grease, season with
salt and pepper and serve.
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Dietary Notes:
This recipe is very low-sodium with 67.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 157% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beet, Potato allergies.
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