Sweet Potato and Beet Chips with Garlic Salt and Rosemary
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Sweet potato and beetroot chips with garlic salt and rosemary - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 pcs. sweet potatoes
- 2 beets
- 1 clove garlic, minced
- 1 teaspoon very finely chopped rosemary leaves
- 2 tbsp. salt
- 10 tbsp. vegetable oil
- Special equipment: slicing and shredding tool, deep-frying thermometer
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Cooking the dish according to the recipe:
- Wash the vegetables and dry them well. Set them aside.
In a small bowl, combine garlic, rosemary, and salt. Set aside.
Heat oil in a large saucepan over high heat (175°C). - Using a slicer, slice the potatoes and beets into very thin slices, about 0.4 cm thick.
When the oil is hot, add about a quarter of the sweet potatoes. Fry until golden brown and the bubbling subsides, about 2 to 3 minutes. Using a sieve or slotted spoon, transfer the chips to a paper towel-lined baking sheet. Sprinkle with garlic, rosemary, and salt. Repeat with the remaining sweet potatoes.
Place sweet potato chips on a serving plate. - Next, roast 1/4 of the beets for about 3 to 4 minutes. Transfer the beets to another paper towel-lined baking sheet and sprinkle with the salt mixture. Continue with the remaining beets. Cool and transfer the beet chips to a serving plate.
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