Tri-Chips with Creamy Mustard Parmesan Dip Recipe
YIELD
4 servings of chips, 1 1/2 cups dip
TIME
Active Prep: 15 min
Cook: 20 min
INGREDIENTS
-
For chips:
- 1 large beet, scrubbed
- 1 large sweet potato, scrubbed
- 1 medium yucca root, peeled
- peanut oil
- 2 tsp. Maldon Sea Salt (or other flaky sea salt)
-
For dip:
- 2 cloves garlic, minced
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. Dijon mustard
- 1 Tbsp. whole grain mustard
- Salt & pepper to taste
- Choose ONE of the following for seasoning:
- 1 tsp. Regular Yellow Mustard Powder
- 2 tsp. Bucktown Brown Mustard & Honey Rub
- 2 tsp. Bohemian Forest
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DIRECTIONS
For chips: Add 1 to 2 inches of oil to a large skillet or saucepan. Heat oil to 350 degrees. Slice the beet, sweet potato and yucca with a v slicer or mandolin into 1/8-inch slices. Fry each root vegetable separately and in batches. Fry sweet potato 2 to 3 min. Fry yucca 2 min. Pat beets dry and fry for 3 to 4 min. Drain each on a paper towel-lined baking sheet. Lightly sprinkle chips with sea salt when you pull them out of the frying oil.
For dip: Choose one of the seasoning options then add all ingredients to a small bowl and mix together. Refrigerate until ready to serve.
THANKS TO
Janet Johnston, Savory Spice founder
NUTRITION
Janet Johnston, Savory Spice founder
NUTRITION
Gluten-Free
Vegetarian
