Red, White, and Blue Potato and Beet Chips
Red, White, and Blue Potato and Beet Chips is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Fill a large bowl with cold water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFill a large bowl with cold water.
Using a mandoline or a very sharp knife, slice the baking and purple potatoes into 1/8-inch-thick rounds then transfer to the cold water to soak for 5 minutes.
While the potatoes soak, slice the beets into 1/8-inch-thick rounds.
Remove the potatoes from the water and transfer them to a paper towel–lined plate, patting them completely dry.
Line a large baking sheet with paper towels.
Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan.
Heat the oil over moderately high heat until a deep-fry thermometer registers 350°F.
Working in batches, use a slotted metal spoon or spider to carefully place the potato rounds in the hot oil.
Fry, flipping as needed, until golden brown, 2 to 3 minutes.
Transfer as done to the paper towel–lined baking sheet and immediately season with salt.
Continue to fry the remaining potatoes, returning the oil to 350°F between batches.
Once all the potatoes are fried, fry the beets: Working in batches, use a slotted metal spoon or spider to carefully place the beet rounds in the hot oil.
Fry, flipping as needed, until they begin to curl around the edges, 3 to 4 minutes.
Transfer as done to the paper towel–lined baking sheet and immediately season with salt.
Continue to fry the remaining beet rounds, returning the oil to 350°F between batches.
In a large bowl, toss together the potato and beet chips, season with additional salt if necessary, and serve.
DO AHEAD: Potato and beet chips can be fried ahead and stored in an airtight container for 3 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
