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!
Himalayan sea salt
Fresh thyme leaves
Oil for deep frying (canola or sunflower oil)
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