Root Vegetable Chips
Made from thinly sliced sweet potatoes, russets and beets, these crisp chips are the perfect accompaniment to sandwiches, such as our Pork Tenderloin Panini (see related recipe at left).
- 3/4 lb. sweet potatoes
- 3/4 lb. russet potatoes
- 3/4 lb. beets
- Vegetable oil for frying
- Sea salt, to taste
Peel the sweet potatoes. Using a mandoline, cut them into slices 1mm thick and place in a bowl of cold water. Repeat with the russet potatoes and then the beets, placing them in separate bowls of cold water.
Line 2 baking sheets with kitchen towels. Drain the sweet potatoes and russets in a colander and place on one of the towel-lined baking sheets. Using paper towels or another kitchen towel, press firmly on the potatoes to absorb the moisture. Drain the beets in a colander, rinse under cold running water and place on the other towel-lined baking sheet. Using paper towels or another kitchen towel, press firmly on the beets to absorb the moisture.
Preheat an oven to 200°F. Line a large plate with several layers of paper towels. Set a wire rack over a baking sheet.
In a large sauté pan over medium-high heat, pour in oil to a depth of 3 inches, making sure the oil does not come more than halfway up the sides of the pan. Heat the oil to 275°F on a deep-frying thermometer.
Working in batches, add the sweet potatoes and russets to the oil and fry, stirring occasionally with tongs, until golden and crispy, 11 to 13 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt. Then transfer the chips to the rack-lined baking sheet and keep warm in the oven until ready to serve.
Working in batches, add the beets to the oil and fry, stirring occasionally with the tongs, until crispy, 8 to 10 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt.
In a large bowl, combine the sweet potato, russet and beet chips and serve immediately. Serves 4 to 6.