Root Veggie Crisps with Greek Yogurt Dip Tarifi

Malzemeler

• 1 quart peanut oil for frying, or as needed, 1 large beet, peeled and sliced paper-thin, 1 large sweet potato, peeled and sliced paper-thin, 1 turnip, peeled and sliced paper-thin, 1 parsnip, peeled and sliced paper-thin, 1 golden beet, peeled and sliced paper-thin, sea salt to taste, freshly cracked black pepper to taste, 1 tablespoon malt vinegar, or to taste, 1 cup plain Greek yogurt, 1/4 cup chopped fresh parsley, 1 tablespoon chopped fresh mint, 1 clove garlic, finely minced, 4 green onions, finely chopped, 2 tablespoons lemon juice, or to taste, salt and ground white pepper to taste

Hazırlanışı

1. * Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). * Carefully fry beet, sweet potato, turnip, parsnip, and golden beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes. * Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool. * Season chips with sea salt, cracked black pepper, and malt vinegar to taste. * Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference.

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