Hey Guys! Today it’s all about roots…and chips. I love root vegetables in all forms. Mashed, roasted, grilled, braised, pureed, fried, glazed. There’s really so much you can do with them. Today we have a triad of root chips! I’ve always had a thing for Terra brand chips and love the root veg. concept of them. So flavorful, so yum. Today we have a combo of purple sweet potatoes, yucca and red beets! I love the sweetness of these veggies together with a good sprinkling of kosher or sea salt. So good! The colors are also super pretty together. The photos above are of the deep fried version, but we’ve also provided you with baking instructions and shallow pan fry directions because we know that everyone likes to deal with homemade chip making differently. :) My preferred methods are the deep and shallow fry because they just really produce better, consistent chips, but the baking works as a good, healthier alternative. One thing to note is that while you want to get the slices pretty thin, you don’t want to go paper thin bc you’ll end up with shriveled burned things with no body…no buéno. Anyway, enjoy! xx, Jenny
Root Chips
Serves 3 to 4
Ingredients:
1 medium purple sweet potato, peeled
1 medium yucca root, peeled
2 medium red beets
salt to taste
vegetable oil for frying
Directions:
1. Preheat oil to 350°F.
2. Using a mandolin or a sharp knife thinly slice root vegetables, about 1/8-1/16 inch slices.
3. Line beets in a single layer between sheets of paper towels and top with a baking sheet to draw out any excess moisture.
4. Take one root vegetable at a time and fry, for about 4 to 5 minutes or until crisp and lightly browned around the edges (stirring the chips around with tongs occasionally so they don’t stick together).
5. Drain onto paper towels and season with salt. Repeat with remaining root vegetable slices. Allow chips to cool completely before serving.
**To Bake: Preheat oven to 350°F. Follow steps 2 and 3 from above. Toss vegetable slices with 2 tablespoons extra virgin olive oil or coconut oil and a generous sprinkle of salt and arrange in a single layer onto baking sheets. Bake for about 20 minutes or until the edges begin to dry out. Flip each chip over and bake for an additional 10 to 15 minutes or until chips have crisped. Season with salt and allow chips to cool completely before serving.
**To Pan Fry: Fill a skillet with 2 inches of vegetable, peanut or coconut oil and preheat to 350°F. Follow steps 2 through 5 until all chips have been fried. (it’s important to use this method in small batches to ensure a nice and even fry all around)
Hell yeah. Rainbow chips. I need to find purple sweet potatoes in my life! They’re just super pretty.
Fried purple sweet potatoes are to die for! Definitely going to try the beets next though. They sound delicious!
Those beets are so beautiful! I love root chips. I tried to make my own but went too paper thin and burnt the crap out of them. I am for sure trying your method!
Ahhh! These are one of my favourite snacks, but whenever I’ve tried to make them they’ve burnt and curled up–I now realise this is to do with slicing them too thin. Gonna retry soon, thanks for the reminder x
I’ve been really thinking about getting a mandoline lately, and this is yet another reason to get one! What brand of mandoline do you use?
I love these! Just made sweet potato bread on the blog today and love my root veggies! These are gorgeous and love the colors! Pinning!
My boyfriend loves the chips, but I’ve never tried to make them at home. I think this recipe is a good start. Lovely, lovely photography!
Yum! I love these way better than regualr chips, the colours and natural flavour beats all!
Love, love these!
Stunning images! I will make the beet chips to serve with our salad for dinner tonight.
Thanks for sharing.
These chips turned out gorgeous!!
Try using parsnip with a seasoning of sea salt and pepper. Yum!
Beautiful! :-)
Where have you been all my life?
I am a pampered chef consultant and I use our chip makee and simple slicer to make these…it also makes fabulous kale chips in abt 3 min..yummy
I love root chips. I have heard of beet chips before, but I have never had one myself. Maybe this is a good time to try them! Pinned!
Yes. A billions times. Yes.
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Is there anything better than a good chip?
They look delicious!
Jenny, we made root chips last night! Did you write this for me?
These are beautiful and sound delicious! Your photos are stunning, what kind of camera are you using?
These look amazing! I would love some right now
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Beautiful! I need to make a batch or two (or three) of these right away!
Hi!
I am wantimng to know, if you know, where I can get yacon root? it’s a dessert rot, supposed to taste like apples, or water melon. If you know, could you let me know.
And, if we are not able to garden, do you have suppliers/stores that can supply taro/cassava roots? Yucca roots, and other roots not commonly available, for use?
I appreciate you help in getting to the root of things! (smile)
PS… here’s my blogspot on nutritional healing:
http://www.nutritionalhealingandmore.blogspot.com
I share about roots in Misc. nutritional tidbits – one of the 40 something posts.
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What a lovely way to eat Stokes Purple Sweet Potato! We’d definitely share this with our friends. Beautiful!
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Hello,
I want to make this recipe. What is the life shelf?
This sounds super delicious yet easy to make. Can’t wait to make this for the kids. Genius!