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Tri-Chips with Creamy Mustard Parmesan Dip


  • 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 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.


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.
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Savory Spice Shop Ingredients
Maldon Sea Salt $10.00
Mustard Powder, Yellow, Regular 1 oz bag $1.20
Pepper, Black, Malabar: Coarse 1 oz bag $2.00
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