I took a sweet potato and two bunches of beets, one yellow, one red and fried them within an inch of their nutritious lives. Damn if they weren't yummy. Unfortunately, the other members of my family had to take my word for it because they don't keep. They lost their crispy within a couple hours. I think I will reserve this recipe for party tricks and late night chip cravings. Here is what I did:
Sweet Potato & Beet Chips
1 large sweet potato
2 bunches of beets
vegetable oil, enough to fill an electric fryer about half full or enough to fill a deep fryer
salt
spicy steak seasoning, I'd name the specific brand if they paid me to
Slice the veggies and 1/8th inch thick, I used a mandolin slicer. Heat the oil to 350 and lay out a wire rack with a paper bag underneath for draining. When the oil is up to temp, add the sliced veggies in small batches, stirring and turning frequently. The sweet potatoes turn a little brown when done, the beets you kind of have to use the curl method. When the sides curl up, they are usually done. Remove from oil to rack with a slotted spoon or spider and sprinkle with salt and steak seasoning. Serve immediately. And I do mean immediately.
I had them for lunch the day I made them. Can I just say that all the cravings of sweet, salty, spicy, crunchy and soft were met. When it comes to the sweet potatoes the middles will still be slightly soft when done but I found this to be a nice little surprise.
For dinner that night, I took the beet greens and sauteed them up in a little olive oil and garlic. They turned out really bitter so the next time I do this I will probably add a little sugar. Otherwise, they were good.
Sweet Potato & Beet Chips
1 large sweet potato
2 bunches of beets
vegetable oil, enough to fill an electric fryer about half full or enough to fill a deep fryer
salt
spicy steak seasoning, I'd name the specific brand if they paid me to
Slice the veggies and 1/8th inch thick, I used a mandolin slicer. Heat the oil to 350 and lay out a wire rack with a paper bag underneath for draining. When the oil is up to temp, add the sliced veggies in small batches, stirring and turning frequently. The sweet potatoes turn a little brown when done, the beets you kind of have to use the curl method. When the sides curl up, they are usually done. Remove from oil to rack with a slotted spoon or spider and sprinkle with salt and steak seasoning. Serve immediately. And I do mean immediately.
I had them for lunch the day I made them. Can I just say that all the cravings of sweet, salty, spicy, crunchy and soft were met. When it comes to the sweet potatoes the middles will still be slightly soft when done but I found this to be a nice little surprise.
For dinner that night, I took the beet greens and sauteed them up in a little olive oil and garlic. They turned out really bitter so the next time I do this I will probably add a little sugar. Otherwise, they were good.
1 comment:
That almost makes beets sound good.
Post a Comment