- 1 quart peanut oil for frying, or as needed
- 1 large beet, peeled and sliced paper-thin
- 1 large sweet potato, peeled and sliced paper-thin
- 1 turnip, peeled and sliced paper-thin
- 1 parsnip, peeled and sliced paper-thin
- 1 golden beet, peeled and sliced paper-thin
- sea salt to taste
- freshly cracked black pepper to taste
- 1 tablespoon malt vinegar, or to taste
- 1 cup plain Greek yogurt
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 clove garlic, finely minced
- 4 green onions, finely chopped
- 2 tablespoons lemon juice, or to taste
- salt and ground white pepper to taste
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Carefully fry beet, sweet potato, turnip, parsnip, and golden beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes.
- Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool.
- Season chips with sea salt, cracked black pepper, and malt vinegar to taste.
- Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference.
10/09/2019
recipepes.com
root veggie crisps with greek yogurt dip, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
