Sacramento Street

Living With Great Style

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 onĀ 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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