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Tri-Chips with Creamy Mustard Parmesan Dip

Yields: 4 servings of chips, 1 1/2 cups dip
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Savory Spice Shop Ingredients
Maldon Sea Salt $8.95
Mustard Powder, Yellow, Regular 1 oz bag $1.05
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80

Ingredients:

  • Ingredients for chips:

  • 1 x large beet, scrubbed well
  • 1 x large sweet potato, scrubbed well
  • 1 x medium yucca root, peeled
  • peanut oil
  • flaky sea salt
  • Ingredients for dip:

  • 2 x garlic cloves, minced
  • 1 cup sour cream
  • 1/2 cup parmesan cheese, finely grated
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. whole grain mustard
  • 1 tsp. ground mustard
  • salt
  • freshly ground pepper

Directions:

Directions for chips: Heat oil to 350 degrees. Slice the beets, sweet potatoes, and yuccas with a v slicer or mandoline to 1/8th of an inch slices. Fry each root vegetables separately and in batches. Fry sweet potato 2-3 minutes. Yucca 2 minutes. Pat beets dry and fry for 3-4 minutes. Drain on a paper towel lined sheet tray. Lightly sprinkle chips with salt.

Directions for dip: Add all ingredients to a small bowl and mix together. Season the dip with salt and pepper.

Yields:

4 servings of chips, 1 1/2 cups dip

Thanks to:

Janet Johnston, Savory Spice Shop co-founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Tri-Chips With Creamy Mustard Parmesan Dip

“Loved the sample of Herbes de Provence Seasoning Salt so much that I had to get a bottle! Thanks so much for your store.”

-Danielle R. from Alma, MI

Tri-Chips with Creamy Mustard Parmesan Dip


Yields: 4 servings of chips, 1 1/2 cups dip

Ingredients:

  • Ingredients for chips:

  • 1 x large beet, scrubbed well
  • 1 x large sweet potato, scrubbed well
  • 1 x medium yucca root, peeled
  • peanut oil
  • flaky sea salt
  • Ingredients for dip:

  • 2 x garlic cloves, minced
  • 1 cup sour cream
  • 1/2 cup parmesan cheese, finely grated
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. whole grain mustard
  • 1 tsp. ground mustard
  • salt
  • freshly ground pepper

Directions:

Directions for chips: Heat oil to 350 degrees. Slice the beets, sweet potatoes, and yuccas with a v slicer or mandoline to 1/8th of an inch slices. Fry each root vegetables separately and in batches. Fry sweet potato 2-3 minutes. Yucca 2 minutes. Pat beets dry and fry for 3-4 minutes. Drain on a paper towel lined sheet tray. Lightly sprinkle chips with salt.

Directions for dip: Add all ingredients to a small bowl and mix together. Season the dip with salt and pepper.

Yields:

4 servings of chips, 1 1/2 cups dip

Thanks to:

Janet Johnston, Savory Spice Shop co-founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.