Lauren's Low Carb Recipes

	Lauren's Low Carb Recipes
Appetizers Salad Soup Beef Poultry Pork Seafood Cheese Eggs Vegetables Baked Goods Desserts Beverages	Last updated: 03-23-2005. Turnip or Rutabaga Chips Serves 4 1 large turnip or 1 small rutabaga Oil for frying (peanut, canola, etc.) Kosher salt, to taste Cayenne pepper, to taste (optional) Peel the turnip or rutabaga. Slice into paper thin strips (a mandoline is especially useful for this task). Steam the turnip or rutabaga lightly and allow to dry on sheets of paper towel (you want it half cooked, still with it bite to it). Heat your deep fryer to manufacturers instructions or bring a kettle of oil to frying temperature (drop a "chip" into the oil, if it starts bubbling, it's ready). Add a few chips at a time, do not overcrowd, and cook until golden. Keep a watchful eye, if the chips brown too fast or burn, turn the temperature down. Remove carefully and drain on a rack or on sheets of paper towel - immediately sprinkle with salt, cayenne pepper or even black pepper.
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