Wolf IF15/S Use & Care Manual page 20

Fryer Module Recipes
Chips of Many Colors
Ingredients:
Beets
Sweet potatoes
Russet potatoes
Oil for deep-frying
Seasoning for Sweet Chips:
2 Tbsp (25 g) firmly packed brown sugar
1
/ tsp (1 g) ground ginger
4
1
/ tsp (1 g) ground nutmeg
4
1
/ tsp (1 g) ground cinnamon
4
Seasoning for Zesty Chips:
1 Tbsp (10 g) garlic powder with parsley
1 Tbsp (10 g) onion powder
1
/ tsp (2 g) ground allspice
2
1
/ tsp (1 g) red pepper
4
2 tsp (6 g) paprika
2 tsp (6 g) firmly packed brown sugar
1
/ tsp (2 g) ground thyme
2
1
1 / tsp (5 g) ground cinnamon
2
1
/ tsp (1 g) ground nutmeg
4
1
/ tsp (1 g) ground habanero chilies
4
1 tsp (3 g) salt
METHOD
Peel the vegetables. Using a mandoline or plastic slicer,
slice the vegetables almost paper-thin, approximately
1
/ -inch (2) thick. As the vegetables are sliced, place each
16
type in a separate large bowl of cold water and let stand
for 30 minutes to remove the excess starch. Drain the
vegetables well. Spread 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). In separate batches,
without overcrowding, place each type of vegetable in the
large fryer basket. Deep-fry the vegetables 2–3 minutes or
until 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.
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