Root Veggie Crisps with Greek Yogurt Dip Recipe

Recipesfull introduces to you: Popular Recipes. (Root Veggie Crisps with Greek Yogurt Dip Recipe). My better half could not eat potatoes for a year (it's a long story), and used to make her own potato chips (crisps) from other sources, such as sweet potatoes and beets. The secret to this recipe is to slice the vegetables ultra thin. I use a mandolin or the slicing blade on my food processor. This makes a unique appetizer for a Super Bowl party!

Brief

Prep 30 mins

Cook: 15 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Root Veggie Crisps with Greek Yogurt Dip Recipe

Ingredients

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

¼ 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

Appetizer and Snack

Directions

Step 1

Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).

Step 2

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.

Step 3

Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool.

Step 4

Season chips with sea salt cracked black pepper and malt vinegar to taste.

Step 5

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.

Nutritional Information

Root Veggie Crisps with Greek Yogurt Dip Recipe

Servings Per Recipe:6

Calories: 274.9

% Daily Value *

Protein: 4.6g 9%

Carbohydrates: 25g 8%

Dietary Fiber: 4.6g 18%

Sugars: 9.4g

Fat: 18.2g 28%

Saturated Fat: 3.6g 18%

Cholesterol: 7.5mg 3%

Vitamin A Iu: 11068.1IU 221%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.2mg 14%

Vitamin C: 16.9mg 28%

Folate: 82.5mcg 21%

Calcium: 51mg 5%

Iron: 1.3mg 8%

Magnesium: 37.8mg 14%

Potassium: 527.1mg 15%

Sodium: 123.8mg 5%

Thiamin: 0.1mg 9%

Calories From Fat: 163.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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