Sweet potato and beet chips with garlic salt and rosemary – detailed cooking recipe. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pcs. sweet potato (sweet potato)
- 2 beets
- 1 clove garlic, minced
- 1 tsp very finely chopped rosemary leaves
- 2 tbsp. l salt
- 10 tbsp. vegetable oil
- Special equipment: device for cutting and shredders, deep fat thermometer
Recipes with similar ingredients: sweet potato (sweet potato), beets, garlic, rosemary, chips
Recipe preparation:
- Wash the vegetables and dry them well. Set aside. In a small bowl mix garlic, rosemary and salt. Set aside. Heat oil in large pan at high temperature (up to 175 ° C).
- Slice potatoes and beets into very thin slices. about 0.4 cm. with the aid of a slicer. When the oil warmed up, add about a quarter of the sweet potatoes. Fry until golden brown, the bubbles will almost completely disappear, approximately from 2 to 3 minutes Using a sieve or slotted spoon, place the chips on a sheet for baking with a paper towel. Sprinkle with garlic, rosemary and with salt. Repeat with the remaining sweet potatoes. Put the chips out sweet potato on a serving plate.
- Then fry 1/4 of the beets for about 3 to 4 minutes. Lay out beets on another baking sheet with a paper towel and sprinkle mixture with salt. Continue with the remaining beets. Cool and put the beetroot chips on a serving plate.
