Cafeteria School Vegetable Sticks
Servings 40 chips
Ingredients
- 2-3 carrots, medium
- 1 parsnip
- 2 new potatoes, small
- 1 golden beet
- 1 broccoli, stalk
- 1 Serrano pepper, seeded
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Frying
- 2 cups Italian bread crumbs
- 3 eggs, large
- 1 qt olive oil
Instructions
- Chop carrots, parsnip, potatoes, beet, and broccoli into 1 inch chuncks. Bring a pot of salted water to a boil and blanch all veggies until tender. Separate veggies based on cook times. Broccoli will take less time that carrots, etc.
- Drain the veggies and place them into a food processor. Add the Serrano pepper, olive oil, salt, and pepper. Pulse the mixture until it's mostly smooth.
- Transfer the veggie mixture to a baking sheet and spread level. Place sheet into freezer and let freeze slightly, about 15-20 minutes.
- Use a small cookie cutter to cut frozen mixture into "chips".
- In two separate bowls, place beaten eggs in one and crumbs in the other. Dip the "chips" in the egg then coat in crumbs, do this once more.
- They can either be frozen solid at this point in a freezer safe bag to be stored for later or deep fried.
- To deep fry, heat oil to 350°. Fry "chips" until golden brown, about 3-4 minutes. Turn fried "chips" out on a baking sheet lined with paper towels.
