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Sunny Anderson's Sunset Veggie Chips

Sunny Anderson's Black Bean Burgers + Sunset Veggie Chips
Sunny Anderson's Black Bean Burgers + Sunset Veggie ChipsNathan Congleton / TODAY


  • Vegetable or peanut oil, for frying
  • All-purpose flour, for dredging
  • 3 red beets, peeled and sliced 1/8-inch thick
  • 3 yellow or golden beets, peeled and sliced 1/8-inch thick
  • 1 sweet potato, peeled and sliced 1/8-inch thick
  • Kosher salt, for seasoning

Chef notes

I love these chips because they have serious crunch and a variety of flavors. The vibrant colors of the beets and sweet potatoes make them a treat for the eyes as well as the palate.



Fill a large pot with oil to about 1-inch deep. Heat oil to 350°F. Rest a cooling rack on a baking sheet lined with paper towels and set aside.


Put flour in a large baking dish. Toss the beets in flour tapping off any excess. When oil reaches temperature, fry beets in batches making sure to not overcrowd the pot. Stir and prod lightly while frying to make sure chips don't stick. Be sure to keep the temperature at 350°F. The beets are done when the fizzle slows and they have a slightly hollow sound when tapped, about 3-5 minutes. Red beets should still have some bright coloring along with deep purple tones and yellow beets should be a mix of bright yellow and golden brown. Remove each batch of fried beet chips to prepared cooling rack and quickly season with a pinch of salt. Let cool for at least 5 minutes, they become crisper as they sit.


Repeat the flour dredging with the sweet potato chips, tapping off any excess. Replenish the pot with oil if needed and keep the frying temperature at 350°F. Begin frying the sweet potato chips in batches until crisp and a deep orange color, about 2-3 minutes each. Like the beets stir to separate while frying. Remove to the prepared tray and promptly season with salt.