Recipe by wsf
"My better half could not eat potatoes for a year (it's a long story), and used to make her own potato chips (crisps) from other sources, such as sweet potatoes and beets. The secret to this recipe is to slice the vegetables ultra thin. I use a mandolin or the slicing blade on my food processor. This makes a unique appetizer for a Super Bowl party!"
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peanut oil for frying, or as needed
beet, peeled and sliced paper-thin
sweet potato, peeled and sliced paper-thin
turnip, peeled and sliced paper-thin
parsnip, peeled and sliced paper-thin
golden beet, peeled and sliced paper-thin
sea salt to taste
freshly cracked black pepper to taste
malt vinegar, or to taste
plain Greek yogurt
chopped fresh parsley
chopped fresh mint
garlic, finely minced
green onions, finely chopped
lemon juice, or to taste
salt and ground white pepper to taste
I only tried the dip...it only tasted of Parsley. I tried adding more to it, but couldn't fix it
I want to thank you for posting a root vegetable chip recipe. I have been looking for one. You made my day!!! P.S. These are fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
Root Veggie Crisps with Greek Yogurt Dip
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 275
** Calories from Fat: 164
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