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Sweet Potato and Beet Chips with Garlic Rosemary Salt Recipe

Sweet Potato and Beet Chips with Garlic Rosemary Salt

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Average Rating:

Total Reviews: 32

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  • on November 18, 2012

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    LOVED THIS!!! I fried two beets and my husband and I are addicted. The salt blend really makes it extra yummy.

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  • on April 02, 2012

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    Sorry, I forgot to mention that I also fried the beet green leaves. BE VERY CAREFUL if you try this it splaters MUCH more than slices of beet and yam. So stand back when adding to hot oil. Greens were tasty when added salt but very fragile and breaks apart easily.

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  • on January 24, 2012

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    My family loved the chips, even my picky little toddler. The rosemary garlic salt, really delicious. The beet chips did turn out crispy, but have to eat them that day because they start holding moisture again. Really good.

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  • on September 01, 2011

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    Loved the chips. So did my husband who does not care for sweet potatoes and does not like beets at all. The only problem I had was that after reading other reviews, I pulled the chips out a little early so they wouldn't overcook, but they ended up being undercooked. Next time I will leave them in until they are light brown all over instead of just around the edges. Also, make sure your oil is hot enough when you add the chips and keep your eye on the temp throughout the cooking process. This should help avoid undercooked chips.

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  • on August 13, 2011

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    I made these chips using beets and taro. I love the taste of the beet chips never thought of frying them. The garlic rosemary salt addition added a nice kick and sharp bite to the chips. I just wish it would stay on the chips better. This is a must keep recipe. A great way to eat a little healthier chips.

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  • on July 25, 2011

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    I made the beet chips only. Without a mandolin, I used the slicing blade on my box grater and got something around 1/8 inch. I noticed that putting half a large beet's worth of slices into 350 degree oil quickly lowers the oil temperature below 300. It's probably a good idea to let the oil heat up to 375 before putting in the beets. Anyway, after 6-7 minutes, bubbling nearly stopped and the chips were beginning to firm up. A few minutes after pulling them they were perfectly crisp. The people who were burning their chips were obviously pulling them too late.

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  • on July 05, 2011

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    These were great!! The family loved them. The beets were a great twist to regular chips and very pretty too. We have to OXO mandelin and didn't have any problems with it. We definately went light on the salt though, but the rosemary and garlic compliment the sweet potatoes and beets well.

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  • on February 02, 2011

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    I love sweet potato chips, but never made my own. These are so wonderful with the rosemary/garlic salt - they are so good I pulled my mandoline back out and made more because I was eating them as I made them and knew my husband would never even see them if I didn't make more. Didn't try beets, but may do that this summer with garden fresh beets. Try them - they're so good.

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  • on January 06, 2011

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    Left the beets out because they didn't look so great at the store but we loved just the sweet potatoes. They are so much better than anything you buy at the store!

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  • on December 17, 2010

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    I tried this recipe with regular potatoes, but plan on trying the sweet potatoes soon. I agree that I would definitely cut back on the salt, but the rosemary is really what gives it its taste. Very fresh. Plan to give some away as part of gift baskets for Christmas. LOVE IT!!

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