Vegetable Chips With Blue-Cheese Dip
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Season with salt and pepper
2
Cover and chill 2 hours
3
Make the dip: Blend the heavy cream in a blender until slightly thickened
4
Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine
5
Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F
6
Rest a cooling rack on a baking sheet lined with paper towels
7
Spread some flour in a baking dish, add the beet slices and toss
8
Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down
9
Transfer the chips with a slotted spoon to the rack and season with salt
10
Let cool at least 5 minutes; the chips will crisp up as they cool
11
Return the oil to 350 degrees F between batches
12
Replenish the oil, if necessary, and return to 350 degrees F
13
Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes
14
Transfer to the rack, season with salt and let cool
15
Serve the chips with the blue-cheese dip
16
Photograph by Steve Giralt