Tri-Chips
- Peanut oil, for frying
- 2 teaspoons sea salt
- 1 teaspoon maple sugar
- Freshly ground black pepper
- 1 large beet, washed and scrubbed well
- 1 large sweet potato, washed and scrubbed well
- 1 medium yucca root, washed and peeled
- Special equipment: V slicer or mandoline
- In a deep-fryer or heavy-bottomed pot over medium heat, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Combine all the ingredients for the seasoning mixture in a small bowl and set aside.
- Slice the beet, sweet potato and yucca with a v-slicer or mandoline into 1/8-inch slices.
- Fry each root vegetable separately and in batches.
- Fry the sweet potato for 2 to 3 minutes and the yucca for 2 minutes.
- Pat the beets dry and fry for 3 to 4 minutes.
- Drain on a paper towel lined sheet tray and lightly sprinkle the chips with the seasoning.
- Transfer to a serving bowl and serve.
peanut oil, salt, maple sugar, freshly ground black pepper, well, sweet potato, yucca root, mandoline
Taken from www.foodnetwork.com/recipes/janet-johnston/tri-chips-recipe.html (may not work)