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20
WOLF FRYER MODULE RECIPES
CHIPS OF MANY COLORS
Chips:
B
eets
Sweet potatoes
Russet potatoes
O
il for deep-frying
Seasoning for Sweet Chips:
2 Tbsp (25 g) firmly packed brown sugar
1
/4 tsp (1 g) ground ginger
1
/4 tsp (1 g) ground nutmeg
1
/4 tsp (1 g) ground cinnamon
Seasoning for Zesty Chips:
1 Tbsp (10 g) garlic powder with parsley
1 Tbsp (10 g) onion powder
1
/2 tsp (2 g) ground allspice
1
/4 tsp (1 g) red pepper
2 tsp (6 g) paprika
2 tsp (6 g) firmly packed brown sugar
1
/2 tsp (2 g) ground thyme
1
1
/2 tsp (5 g) ground cinnamon
1
/4 tsp (1 g) ground nutmeg
1
/4 tsp (1 g) ground habanero chilies
1 tsp (3 g) salt
METHOD
Peel the vegetables. Using a mandoline or
plastic slicer
, slice the vegetables almost
paper-thin, approximately
1
/16-inch (2) thick. As
the vegetables ar
e sliced, place each type in a
separate large bowl of cold water and let stand
for 30 minutes to remove the excess starch.
Drain the vegetables well. Spr
ead them out
between layers of paper towels and pat
completely dry.
Fill the fryer basin with 5 quarts (4.7 L) oil.
Preheat the Wolf fryer module to 350˚F (175˚C).
I
n separate batches, without overcrowding,
place each type of vegetable in the large fryer
basket. Deep-fry the vegetables 2–3 minutes or
u
ntil the chips are golden brown. Deep-fry the
beets last, as their color will discolor the oil.
Remove the chips and drain on paper towels.
Sprinkle with the seasoning while warm. The
chips will crisp as they cool and are best
served at room temperature within 6 hours of
deep-frying.