Tri-Chips (Janet Johnston) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
peanut oil, for frying |
2 teaspoons sea salt |
1 teaspoon maple sugar |
freshly ground black pepper |
1 large beet, washed and scrubbed well |
1 large sweet potato, washed and scrubbed well |
1 medium yucca root, washed and peeled |
special equipment: v slicer or mandoline |
Directions:
1. In a deep-fryer or heavy-bottomed pot over medium heat, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
2. Combine all the ingredients for the seasoning mixture in a small bowl and set aside.
3. Slice the beet, sweet potato and yucca with a v-slicer or mandoline into 1/8-inch slices.
4. Fry each root vegetable separately and in batches. Fry the sweet potato for 2 to 3 minutes and the yucca for 2 minutes. Pat the beets dry and fry for 3 to 4 minutes. Drain on a paper towel lined sheet tray and lightly sprinkle the chips with the seasoning. Transfer to a serving bowl and serve.
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