Tri-Chips

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Peanut oil, for frying
  • Seasoning mixture:
  • 2 teaspoons sea salt
  • 1 teaspoon maple sugar
  • Freshly ground black pepper
  • Chips:
  • 1 large beet, washed and scrubbed well
  • 1 large sweet potato, washed and scrubbed well
  • 1 medium yucca root, washed and peeled
  • Special equipment: V slicer or mandoline
Directions
Watch how to make this recipe.
  • In a deep-fryer or heavy-bottomed pot over medium heat, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.

  • Combine all the ingredients for the seasoning mixture in a small bowl and set aside.

  • Slice the beet, sweet potato and yucca with a v-slicer or mandoline into 1/8-inch slices.

  • Fry each root vegetable separately and in batches. Fry the sweet potato for 2 to 3 minutes and the yucca for 2 minutes. Pat the beets dry and fry for 3 to 4 minutes. Drain on a paper towel lined sheet tray and lightly sprinkle the chips with the seasoning. Transfer to a serving bowl and serve.


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