Here are my results, as if you’re all holding your breath to find out how it turned out.
I did two kinds of lettuce (iceberg & romaine) two ways. First, I deep fried lettuce pieces (about the size of an average potato chip) in canola oil, for about 4–5 minutes. Pulled them out to drain, lightly salted. Second, I roasted the pieces, sprayed with grapeseed oil, in a 450 degree oven, for about 10 minutes.
My opinion is, the end result is fairly unimpressive…the deep fried lettuce was not crisp overall (only at the edges). However, it was pretty tasty, lol, lettuce & oil & salt. The roasted lettuce was about the same, only the thinnest leaves (which were iceberg) were actually slightly crisp, but not like a chip. Just crisper than anything else in this experiment. Tasty though, with salt.
So, my opinion is, I won’t be making this again. If I’m going to fire up the deep fryer, it’s going to be for something worth it, like potatoes, turnips, maybe sage leaves, which are delicious deep fried.
By the way, lettuce is great raw, and it’s even crunchy already!