| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Peanut oil, for frying
- 2 teaspoons sea salt
- 1 teaspoon maple sugar
- Freshly ground black pepper
- 1 large beet, washed and scrubbed well
- 1 large sweet potato, washed and scrubbed well
- 1 medium yucca root, washed and peeled
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 454 mg |
Reviews
I can serve it with a dip and veggies too. I can make it for a cocktail party.
Loved the maple sugar element of the spice for these chips. Yummy!