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Active Time
25 minutes
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Total Time
40 minutes
Kick off your Independence Day bash with a patriotic take on homemade chips featuring baking potatoes, purple potatoes, and beets that are sliced and then fried into a hot, crispy red, white, and blue snack. Gather your ingredients and check out our tips on thedos and don'ts of deep-frying.
Ingredients
Makes 6 to 8 servings
Step 1
Fill a large bowl with cold water. Using a mandoline or a very sharp knife, slice the baking and purple potatoes into 1/8-inch-thick rounds then transfer to the cold water to soak for 5 minutes. While the potatoes soak, slice the beets into 1/8-inch-thick rounds.
Step 2
Remove the potatoes from the water and transfer them to a paper towel–lined plate, patting them completely dry.
Step 3
Line a large baking sheet with paper towels. Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan. Heat the oil over moderately high heat until a deep-fry thermometer registers 350°F.
Step 4
Working in batches, use a slotted metal spoon or spider to carefully place the potato rounds in the hot oil. Fry, flipping as needed, until golden brown, 2 to 3 minutes. Transfer as done to the paper towel–lined baking sheet and immediately season with salt. Continue to fry the remaining potatoes, returning the oil to 350°F between batches.
Step 5
Once all the potatoes are fried, fry the beets: Working in batches, use a slotted metal spoon or spider to carefully place the beet rounds in the hot oil. Fry, flipping as needed, until they begin to curl around the edges, 3 to 4 minutes. Transfer as done to the paper towel–lined baking sheet and immediately season with salt. Continue to fry the remaining beet rounds, returning the oil to 350°F between batches.
Step 6
In a large bowl, toss together the potato and beet chips, season with additional salt if necessary, and serve. DO AHEAD:Potato and beet chips can be fried ahead and stored in an airtight container for 3 days.
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Reviews (4)
Back to TopTasted good, but not crisp enough to my liking, even when frying longer than the specified times.
awilke
Portage, MI
8/11/2013
They can be made in the microwave. Slice your veggies paper thin with a mandolin. Make them as thin as possible. Then spread them out in one layer (it will take many batches, most likely) on parchment paper and microwave them for about a minute. You'll have to experiment to get the right time for your microwave. If you want them salted, salt them lightly before cooking. The salt just falls off after.
Elsaf
Detroit, MI
7/4/2013
Can these be made in the oven without frying to make them healthier?
susanaustrian
Naples, FL
7/4/2013
Can these be made in the oven without frying to make them healthier?
Ruthey01
7/4/2013