First there were kale chips. Now chefs are asking, “Why stop there?” and crisping up just about any kind of produce.
“Everyone loves a good potato chip, of course,” says executive chef Jennifer Puccio, who serves fried, seasoned brussels sprout leaves at Marlowe in San Francisco.
“But lemon, radish, and carrot versions are prettier, healthier, and more fun to eat.” Here, Puccio gives a lesson on making six types of chips in just minutes.
1/RADISH Slice radishes very thin and fry in rice-bran oil at 300° until crispy. Use them to add crunch and an extra layer of flavor to a salad.
2/BRUSSELS SPROUT Peel the leaves off sprouts and either fry them in rice-bran oil at 350° (use a splatter screen) or toss with oil to coat and bake at 400° until crispy, about 10 minutes. Sprinkle with your favorite spice blend, like lemon zest and sea salt, dukkah, curry powder, or shichimi togarashi (also called Japanese seven spice).
3/CARROT Slice carrots very thin, or use a peeler to make strips. Deep-fry at 300° or toss with a 3:1 blend of canola oil and olive oil and bake at 350° until crispy, about 15 minutes. Sprinkle on a creamy soup for a hit of crunch.
4/PEAR Use a mandoline to slice pears very thin and then crisp in a dehydrator. Serve with cheese or salty appetizers like nut butter or prosciutto.
5/LEMON Slice lemons very thin and either fry in rice-bran oil at 300° or toss with oil to coat and bake at 300° until crispy, 10 to 15 minutes. Use the chips to scoop up hummus or baba ghanoush, or serve them topped with balls of burrata.
6/ESCAROLE Toss leaves with olive oil, salt, and pepper, and bake in a 450° oven until crispy, about 5 to 10 minutes. To amp up the flavor, puree some garlic with the olive oil and rub it into the leaves before baking.