Tri-Chips
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 50
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 454
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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
Directions
Special equipment:
V slicer or mandoline- 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.