Fall is now (Beet & Sweet Potato Chips with Rosemary & Garlic Salt)

Beet & Sweet Potato Chips with Rosemary & Garlic Salt

****IT is not healthy but perceived as healthy (But super tasty!!!)****

2 large beets – red, gold or candysriped
2 sweet potatoes
1 garlic clove, minced
1 teaspoon very finely minced rosemary leaves
2 tablespoons salt
10 cups vegetable oil

Wash vegetables and dry very well. Set aside.

In a small bowl combine the garlic, rosemary and salt. Set aside.

Warm the oil in a large pot over high heat to 350 degrees F.

Meanwhile, trim 1-inch off the end of each sweet potato.

Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets.

Fry Vegetables until almost all water is gone or Potato chip consistency

Strain and drain, or place onto a couple layers of paper towels and sprinkle with Rosemary & Garlic Salt.

Serve warm.


Enjoy,


Ryan M. Greer