Red, White, and Blue Potato and Beet Chips

Name: Red, White, and Blue Potato and Beet Chips
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams baking potatoes, such as russet or Idaho (about 2 small potatoes); 227 grams beets, peeled, and greens removed (about 2 small beets); 1 liters vegetable or canola oil; 227 grams purple potatoes (about 4 small potatoes); 8 servings Kosher or sea salt

Red, White, and Blue Potato and Beet Chips might be just the side dish you are searching for. One serving contains 205 calories, 2g of protein, and 17g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free, whole 30, and vegan diet. Head to the store and pick up purple potatoes, beets, canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Fill a large bowl with cold water. Using a mandoline or a very sharp knife, slice the baking and purple potatoes into 1/8-inch-thick rounds then transfer to the cold water to soak for 5 minutes. While the potatoes soak, slice the beets into 1/8-inch-thick rounds.

Ingredients you will need

Purple Potato

Potato

Beet

Water

Equipment you will use

Mandoline

Knife

Bowl

Remove the potatoes from the water and transfer them to a paper towel–lined plate, patting them completely dry.

Ingredients you will need

Potato

Water

Equipment you will use

Paper Towels

Line a large baking sheet with paper towels. Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Deep Fryer

Sauce Pan

Heat the oil over moderately high heat until a deep-fry thermometer registers 350°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Working in batches, use a slotted metal spoon or spider to carefully place the potato rounds in the hot oil. Fry, flipping as needed, until golden brown, 2 to 3 minutes.

Ingredients you will need

Potato

Cooking Oil

Transfer as done to the paper towel–lined baking sheet and immediately season with salt. Continue to fry the remaining potatoes, returning the oil to 350°F between batches.

Ingredients you will need

Potato

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Once all the potatoes are fried, fry the beets: Working in batches, use a slotted metal spoon or spider to carefully place the beet rounds in the hot oil. Fry, flipping as needed, until they begin to curl around the edges, 3 to 4 minutes.

Ingredients you will need

Potato

Beet

Cooking Oil

Transfer as done to the paper towel–lined baking sheet and immediately season with salt. Continue to fry the remaining beet rounds, returning the oil to 350°F between batches.

Ingredients you will need

Beet

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

In a large bowl, toss together the potato and beet chips, season with additional salt if necessary, and serve. DO AHEAD: Potato and beet chips can be fried ahead and stored in an airtight container for 3 days

Ingredients you will need

Beet Chips