Tri-Chips with Creamy Mustard Parmesan Dip
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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 dipThanks to:
Janet Johnston, Savory Spice Shop co-founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.