Name: Tri-Chips with Creamy Mustard Parmesan Dip
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 6 to 8 servings
Ingredients: For chips:; 1 large beet, scrubbed; 1 large sweet potato, scrubbed; 1 medium yucca root, peeled; Peanut oil; For dip:; 2 cloves garlic, minced; 1 cup sour cream; 1/2 cup grated Parmesan cheese; 2 Tbsp. Dijon mustard; 1 Tbsp. whole grain mustard; Choose one of the following for seasoning:

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Tri-Chips with Creamy Mustard Parmesan Dip

Recipe by Janet Johnston, Savory Spice founder

Simple Snacking

Gorgeous homemade tri-colored chips with a creamy and tangy mustard dip.

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Serves 6 to 8 servings

Prep Time 15 minutes

Cooking Time 20 minutes

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Tri-Chips with Creamy Mustard Parmesan Dip

Ingredients

For chips: 1 large beet, scrubbed 1 large sweet potato, scrubbed 1 medium yucca root, peeled Peanut oil

2 tsp. Maldon Sea Salt (or other flaky sea salt)

For dip: 2 cloves garlic, minced 1 cup sour cream 1/2 cup grated Parmesan cheese 2 Tbsp. Dijon mustard 1 Tbsp. whole grain mustard

Salt & Pepper Tableside Seasoning, to taste

Choose one of the following for seasoning:

1 tsp. Regular Yellow Mustard Powder

2 tsp. Brown Mustard & Honey Rub

2 tsp. Bohemian Forest (Salt-Free)

Directions

Step 1 Add 1 to 2 inches of peanut oil to a large skillet or saucepan and heat to 350 degrees. Slice the beet, sweet potato and yucca with a mandolin into 1/8-inch slices.

Step 2 Fry each root vegetable separately and in batches. Fry sweet potato 2 to 3 min. Fry yucca 2 min. Pat beets dry and fry for 3 to 4 min. Drain each on a paper towel-lined baking sheet. Lightly sprinkle chips with Maldon Sea Salt when you pull them out of the frying oil.

Step 3 Choose one of the seasoning options then add all ingredients to a small bowl and mix together. Refrigerate until ready to serve.