Sweet Potato And Beet Chips With Garlic Rosemary Salt
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
50
Spice
39
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special Equipment: V-slicer or mandoline, deep-fry thermometer Wash the vegetables and dry very well
3
Set aside
4
In a small bowl combine the garlic, rosemary and salt
5
Set aside
6
Warm the oil in a large pot over high heat to 350 degrees F
7
Meanwhile, trim 1-inch off the end of each sweet potato
8
Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick
9
Trim 1-inch off the root end of the beets
10
Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick
11
When the oil is hot add about a quarter of the sweet potato slices
12
Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes
13
Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet
14
Sprinkle with some of the garlic, rosemary, and salt mixture
15
Continue with the remaining sweet potatoes
16
Transfer to a serving plate
17
Next, fry 1/4 of the beets
18
Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes
19
Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture
20
Continue with the remaining beets
21
Let cool and transfer to a serving plate