Beet and Sweet Potato Chips

Peel the russet potatoes. Using a mandoline, cut them into slices 1 mm thick and place in a bowl of cold water. Refresh until the water is clear. Repeat with the sweet potatoes and then the beets, placing each of them in a separate bowl of cold water and refreshing until the water is clear.

Line 3 baking sheets with kitchen towels. Drain the russet potatoes in a colander, rinse under cold running water 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. Repeat with the sweet potatoes and then the beets, placing each on a separate towel-lined baking sheet and pressing with paper towels or another kitchen towel.

Line a large plate with several layers of paper towels.

In a deep fryer or a deep sauté pan over medium-high heat, pour in oil to fill the bottom one-third of the pan. Heat the oil to 350°F (180°C) on a deep-frying thermometer. 


Working in batches, add the russet potatoes to the oil and fry, stirring occasionally with tongs, until golden and crispy, about 2 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt.

Reduce the oil temperature to 325°F (165°C).

Working in batches, add the sweet potatoes to the oil and fry, stirring occasionally with the tongs, until crispy, about 2 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt. Allow the oil to return to 325°F between batches.

Working in batches, add the beets to the oil and fry, stirring occasionally with the tongs, until crispy, about 2 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt.

In a large bowl, combine all of the chips and serve. Serves 4 to 6.

Williams-Sonoma Kitchen