Amazing chips with beets!!

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Name: VEGETABLE CHIPS WITH BLUE-CHEESE DIP
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup Heavy cream; 8 ounces Sour cream; 2 tablespoons Lemon juice; 4 ounces Blue cheese crumbled; 2 whole Scallions finely chopped; 1/2 teaspoon Garlic powder; Kosher salt; Pepper; Vegetable oil for frying; Flour for dredging; 2 medium to large Beets 1 red, 1 yellow, peeled and sliced 1/8" thick; Kosher salt; 2 whole Sweet potatoes peeled and sliced to 1/8" thick

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INGREDIENTS

-- FOR THE DIP --
1/2 cup Heavy cream
8 ounces Sour cream
2 tablespoons Lemon juice
4 ounces Blue cheese ; crumbled
2 whole Scallions ; finely chopped
1/2 teaspoon Garlic powder
Kosher salt
Pepper
-- FOR THE CHIPS --
Vegetable oil ; for frying
Flour ; for dredging
2 medium to large Beets ; 1 red, 1 yellow, peeled and sliced 1/8" thick
Kosher salt
2 whole Sweet potatoes ; peeled and sliced to 1/8" thick

Servings

INSTRUCTIONS

- Make the Dip:

- Beat the heavy cream until slightly thickened.

- Blend in the sour cream, lemon juice, blue cheese, scallions and garlic powder.

- Season with salt and pepper.

- Cover and chill 2 hours.

- Make the Chips:

- Heat 2" vegetable oil in a large pot over medum heat until 350 degrees.

- Lay out several layers of paper towel.

- Spread some flour in a pie plate.

- Coat the vegetable slices in flour and shake off the excess.

- Fry the vegetables in batches for 5 minutes or until fizzling around the chips slows down (sweet potatoes cook in less time).

- Stir occassionally so they don't stick together.

- Transfer the chips with a slotted spoon to the paper towels.

- Season with salt.

- Return oil to 350 degrees between batches.

NOTES

Alert editor

VEGETABLE CHIPS WITH BLUE-CHEESE DIP

-- FOR THE DIP --
1/2 cup Heavy cream
8 ounces Sour cream
2 tablespoons Lemon juice
4 ounces Blue cheese crumbled
2 whole Scallions finely chopped
1/2 teaspoon Garlic powder
 Kosher salt
 Pepper
 -- FOR THE CHIPS --
 Vegetable oil for frying
 Flour for dredging
2 medium to large Beets 1 red, 1 yellow, peeled and sliced 1/8" thick
 Kosher salt
2 whole Sweet potatoes peeled and sliced to 1/8" thick

- Make the Dip:
- Beat the heavy cream until slightly thickened.
- Blend in the sour cream, lemon juice, blue cheese, scallions and garlic powder.
- Season with salt and pepper.
- Cover and chill 2 hours.
- Make the Chips:
- Heat 2" vegetable oil in a large pot over medum heat until 350 degrees.
- Lay out several layers of paper towel.
- Spread some flour in a pie plate.
- Coat the vegetable slices in flour and shake off the excess.
- Fry the vegetables in batches for 5 minutes or until fizzling around the chips slows down (sweet potatoes cook in less time).
- Stir occassionally so they don't stick together.
- Transfer the chips with a slotted spoon to the paper towels.
- Season with salt.
- Return oil to 350 degrees between batches.

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Nutrition

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Serving Size: 1 Serving (97g)
Recipe Makes: 8 Servings

Calories: 170
Calories from Fat: 101 (59%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.5g
Cholesterol 30.6mg		9 %
Sodium 277.6mg		10 %
Potassium 235mg		6 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 10.8g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 170

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