On the Menu: Beet and Potato Chips w/ Thyme Rock Salt

Lately, I’ve been obsessed with kale chips – I have them with me in my purse constantly in case I need a quick snack. But of course Eric isn’t the biggest fan. He suggested we look for a potato chip recipe and when I came stumbling across this beet and potato chip recipe on Sips and Spoonfuls I knew it would be a perfect combination. We’re going to be making them this weekend for our 4th of July trip of to Lake Tahoe. I think they’ll be a great snack for everyone to munch on.

Bon appetit everyone!

Ingredients:
Beets
Potatoes
Himalayan sea salt
Fresh thyme leaves
Oil for deep frying (canola or sunflower oil)

Directions:
Wash and dry the beets and potatoes. Finely slice with a mandolin. Make sure the slices are dry. Heat oil in a frying pan on high heat. When the oil is hot, add the beet and potato slices one at a time so they don’t stick to one another. Don’t overcrowd the oil. Fry, stirring every so often until they are crispy. Drain on a paper towel and immediately sprinkle with thyme salt. Serve when it cools down.
To make thyme salt, grind Himalayan sea salt with thyme leaves in a pestle and mortar.
Notes: Beets will shrink when fried so you are better off using larger beets. I left the skin on beets and potatoes but that is personal preference.

Recipe and Photo by Sips and Spoonfuls

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3 Comments

  1. Bruna Resende

    I love potatoes too! But I try no to eat too much because of the salt…

    Reply
  2. azrakun

    Interesting… I am not a fan of beets, but might try this one. It looks healthy & delicious!

    http://www.azrakunworld.com

    Reply
  3. agnes szucs / iiiins

    beet chips taste so good!!! i just love them!
    I love beets raw as well in salad.

    :)
    agnes
    :)

    Reply
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