Sweet Potato and Beet Chips with Garlic Rosemary Salt

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Care Packages

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

2 sweet potatoes
2 beets
1 garlic clove, minced
1 teaspoon very finely minced fresh rosemary leaves
2 tablespoons salt
10 cups vegetable oil

Directions

Special Equipment: V-slicer or mandoline, 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.

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Comments & Reviews

recipe Sweet Potato and Beet Chips with Garlic Rosemary Salt
Deborah Goshen, IN 06-24-2009
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to the person with slicing difficulties
Rated: 5 stars out of 5

After years of purchasing cheaper mandolines, I finally splurged on a very good one (mine's a Matfer) so do not have... difficulty getting those thin slices. I don't use the guard. I wear an oven mitt (very thick with a heat-resistant coating) and hold the vegetables with the palm of my hand. I cut myself too many times using the guard. I've even been able to get thin tomato slices using this method. Try this recipe again. It is wonderful. I served mine with a ranch dip.Read more
recipe Sweet Potato and Beet Chips with Garlic Rosemary Salt
Rochelle Scarsdale, NY 04-11-2009
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very tasty
Rated: 5 stars out of 5

My guests and I loved these chips. I sliced them very thin and did not use the total amount of salt. After cooking each... batch, I just sprinkled them before they cooled. I will definitely make again!!Read more
recipe Sweet Potato and Beet Chips with Garlic Rosemary Salt
Phillis Canton, OH 03-20-2009
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amazing alternative to other sides
Rated: 5 stars out of 5

I made these as alternative to most other sides and everyone including my grandchildren loved them. I plan on making them... again for us and for entertaining. The beets were hard to slice but the pain was worth the gain. I do cut down on salt by choice and plan on getting a better deep-fryer to enjoy fried foods more. It is a recipe worth sharing and sweet potatoes and beets are nutritional.Read more
recipe Sweet Potato and Beet Chips with Garlic Rosemary Salt
Colleen Ridgewood, NY 02-06-2009
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I would recommend this. Awesome
Rated: 5 stars out of 5

It's a great way to get your children to eat their vegetables. Great taste and easy. LOVE IT!!!!!!!!!!!
recipe Sweet Potato and Beet Chips with Garlic Rosemary Salt
John Fremont, OH 01-26-2009
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Spectrum Spectacular
Rated: 5 stars out of 5

Indeed, unless you have a quick recovery deep fryer, it takes longer than 3-4 minutes per batch. I did pat dry the beets to... crisp them faster. Also added some fresh chopped cilantro instead of the rosemary for color and change of taste.Read more
recipe Sweet Potato and Beet Chips with Garlic Rosemary Salt
Julia Voorhees, NJ 01-17-2009
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Aweseomeness!!!
Rated: 5 stars out of 5

its tha bomb!