Sweet Potato and Beet Chips with Garlic Rosemary Salt

Ingredients

• 2 sweet potatoes
• 2 beets
• 1 garlic clove
• minced
• 1 teaspoon very finely minced fresh rosemary leaves
• 2 tablespoons salt
• 10 cups vegetable oil

Instructions

1. Special Equipment: V-slicer or mandoline, deep-fry thermometer
2. Wash the vegetables and dry very well.
3. Set aside.
4. In a small bowl combine the garlic, rosemary and salt.
5. Set aside.
6. Warm the oil in a large pot over high heat to 350 degrees F.
7. Meanwhile, trim 1-inch off the end of each sweet potato.
8. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick.
9. Trim 1-inch off the root end of the beets.
10. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
11. When the oil is hot add about a quarter of the sweet potato slices.
12. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes.
13. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet.
14. Sprinkle with some of the garlic, rosemary, and salt mixture.
15. Continue with the remaining sweet potatoes.
16. Transfer to a serving plate.
17. Next, fry 1/4 of the beets.
18. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes.
19. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture.
20. Continue with the remaining beets.
21. Let cool and transfer to a serving plate.