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



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.


4 servings of chips, 1 1/2 cups dip

Thanks To

Janet Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Maldon Sea Salt $10.00
Mustard Powder, Yellow, Regular 2 floz bottle $2.45
Bucktown Brown Mustard & Honey Rub 1 oz bag $2.30
Bohemian Forest European Style Seasoning 1 oz bag $2.40
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