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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

“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”

-Jeff W. from Glen Ellyn, IL

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.