Tri-Root Chips with Creamy Mustard Parmesan Dip
Ingredients
Pine & Pepper Spices
- 1 large Beet, scrubbed
- 1 large Sweet potato, scrubbed
- 1 medium Yucca root, peeled
- As needed Peanut oil, for frying
- 1½ Garlic cloves, minced — for the dip
- ¾ cup Sour cream — for the dip
- 1/2 cup Parmesan cheese, grated — for the dip
- 2¼ tsp. Whole grain mustard — for the dip
- To taste Salt & pepper
Directions
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1
Pour about 1 to 2 inches of peanut oil into a large skillet or saucepan and heat to 350°F.
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2
Slice the beet, sweet potato, and yucca with a V-slicer or mandoline into very thin ⅛-inch slices.
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3
Fry each vegetable separately in small batches — sweet potato for 2 to 3 min., yucca for 2 min., and beets (patted well dry) for 3 to 4 min. — until just crisp and lightly golden.
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4
Drain each batch on a paper-towel-lined baking sheet and sprinkle immediately with the Maldon Sea Salt while still warm, when the surface will still take it.
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5
For the dip: in a medium bowl, stir together the minced garlic, sour cream, Parmesan, and whole grain mustard with your chosen seasoning — either ¾ tsp. Golden Honey Mustard Rub or 1½ tsp. European Herb & Garlic Blend.
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6
Season with salt and pepper to taste and chill until ready to serve. Pile the chips onto a platter and set the dip alongside. Makes 3 servings of chips and about 1⅛ cups of dip.
