Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Beet and Sweet Potato Chips

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Beet and Sweet Potato Chips Empty Beet and Sweet Potato Chips

    Post by Lobo Sun 17 Jan 2016, 10:32 pm

    Beet and Sweet Potato Chips Img39l
    Beet and Sweet Potato Chips
    Beet and Sweet Potato Chips Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 6
    This colorful medley of chips includes sweet potatoes and beets as well as russet potatoes. They’re delicious alongside sandwiches, such as our broccoli rabe panini and grilled chicken Parmesan panini. A mandoline makes fast work of cutting the vegetables into uniform slices.






    • 25

    Ingredients:


    • 3/4 lb. (375 g) russet potatoes
    • 3/4 lb. (375 g) sweet potatoes
    • 3/4 lb. (375 g) beets
    • Vegetable oil for frying
    • Sea salt, to taste

    Related Recipes


    Directions:

    Peel the russet potatoes. Using a mandoline, cut them into slices 1 mm thick and place in a bowl of cold water. Refresh until the water is clear. Repeat with the sweet potatoes and then the beets, placing each of them in a separate bowl of cold water and refreshing until the water is clear.

    Line 3 baking sheets with kitchen towels. Drain the russet potatoes in a colander, rinse under cold running water and place on one of the towel-lined baking sheets. Using paper towels or another kitchen towel, press firmly on the potatoes to absorb the moisture. Repeat with the sweet potatoes and then the beets, placing each on a separate towel-lined baking sheet and pressing with paper towels or another kitchen towel.

    Line a large plate with several layers of paper towels.

    In a deep fryer or a deep sauté pan over medium-high heat, pour in oil to fill the bottom one-third of the pan. Heat the oil to 350°F (180°C) on a deep-frying thermometer. 


    Working in batches, add the russet potatoes to the oil and fry, stirring occasionally with tongs, until golden and crispy, about 2 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt.

    Reduce the oil temperature to 325°F (165°C).

    Working in batches, add the sweet potatoes to the oil and fry, stirring occasionally with the tongs, until crispy, about 2 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt. Allow the oil to return to 325°F between batches.

    Working in batches, add the beets to the oil and fry, stirring occasionally with the tongs, until crispy, about 2 minutes. Transfer the chips to the paper towel-lined plate and immediately season with salt.

    In a large bowl, combine all of the chips and serve. Serves 4 to 6.

    Williams-Sonoma Kitchen

      Current date/time is Mon 27 May 2024, 1:44 pm