0 Picture
Ingredients
- 3 beets, trimmed and peeled
- 2 sweet potatoes, peeled
- 1 Idaho potato, peeled
- 1 quart canola oil
- Coarse salt
Details
Servings 6
Adapted from parade.com
Preparation
Step 1
Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8-inch thick. If any of the Idaho potato slices seem damp, pat dry.
Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the pan, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don’t crowd the pan. Fry, turning as needed, until chips are golden brown.
Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm.
Nutrition Information:
Per serving
210 calories
23 g carbohydrates
3 g protein
0 g cholesterol
12 g fat
Review this recipe