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
