Recipes from the Best of the Best: Tom Colicchio's Vegetable Chips

JBF Editors

June 27, 2012

This addictive but virtuous snack comes from 2010 Outstanding Chef award winner Tom Colicchio. Maintaining the proper temperature of the frying oil is the key to making crisp, grease-free chips. Get the recipe here.

This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers. Think of it as an appetizer.