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Sweet potato and beet chips with garlic rosemary salt

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Ingredients

  • 2 sweet potatoes
  • 2 beets
  • 1 garlic clove, minced
  • 1 teaspoon very finely minced fresh rosemary leaves
  • 2 tablespoon salt
  • 10 cup vegetable oil

Preparation

Baking Directions:

Note: Special equipment is needed for this recipe: a V-slicer or mandoline and deep-fry thermometer.

Wash the vegetables and dry very well.

Set aside.

In a small bowl combine the garlic, rosemary and salt.

Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1 inch off the end of each sweet potato.

Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick.

Trim 1 inch off the root end of the beets.

Using the V-slicer or mandoline, slice the beets into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices.

Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes.

Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet.

Sprinkle with some of the garlic, rosemary, and salt mixture.

Continue with the remaining sweet potatoes.

Transfer to a serving plate.

Next, fry 1/4 of the beets.

Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes.

Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture.

Continue with the remaining beets.

Let cool and transfer to a serving plate.