Tri-Chips with Creamy Mustard Parmesan Dip

Ingredients for chips:
1 large beet, scrubbed well
1 large sweet potato, scrubbed well
1 medium yucca root, peeled
Peanut oil
flaky sea salt

Ingredients for dip:
2 cloves garlic, minced
1 cup sour cream
1/2 cup finely grated Parmesan cheese
2 tablespoons dijon mustard
1 tablespoon whole grain mustard
1 teaspoon ground mustard
Kosher salt and 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.

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

Thanks to: Janet Johnston, Savory Spice Shop co-founder and host of Food Network's Spice & Easy.