Gorgeous homemade tri-colored chips with a creamy and tangy mustard dip.


YIELD
4 servings of chips, 1 1/2 cups dip

TIME
Active Prep: 15 min
Cook: 20 min


INGREDIENTS

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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
Gluten-Free
Vegetarian



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