For my birthday I decided to throw the Carnivore’s Dilema. Two menus: one vegetarian and the other meatatarian. At the end of the nosh fest guests were asked to vote for their favorite menu and their favorite dish. While the ribs and pork belly were immediate contenders for “best of”, there was a surprising underveggie that almost stole the show. The dish that was the first to be finished was Sweet Potato and Beet Chips with Rosemary Garlic Salt. Delicious, easy, and a vegetarian wonder.
Sweet Potato and Beet Chips with Rosemary Garlic Salt:
3 large sweet potatoes skinned
4 large beets skinned
2 clove garlic minced
2 t minced rosemary
1/4 c salt
1-2 quarts of canola oil
Mix the minced rosemary, minced garlic and salt and set aside.
In a large heavy pot heat the oil to 340. Clip on an oil thermometer to the side of the pot. It will help you to keep the oil at a consistent temperature and therefore have uniform batches of chips.
Using a mandoline, slice the beets and potatoes. You want them thin but not paper thin about 1/8 inch.
Fry the potatoes first then the beets (the beets turn the oil red). You will fry the potatoes and beets for about 1-2 minutes per batch. Keep an eye on your temperature as it will lower when you add the slices. When you first place the slices in the oil you will see aggressive bubbles, when the bubbles start to subside that is when you pull them. Be careful not to burn them. Place on paper towel to cool.
Sprinkle each batch with a little of the salt mixture it will stick better when the batches are warm. Once you have fried all the potatoes and beets and have let them cool, place them in a large bowl. Taste and season if necessary. Then start making more, cause trust me, you can’t eat just one!