Root Veggie Crisps With Greek Yogurt Dip

Ingredients

• Servings: 6
• 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 pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• 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 pepper into yogurt mixture to your taste preference.