Root Veggie Crisps With Greek Yogurt Dip Recipe

Name: Root Veggie Crisps With Greek Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
2
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.
3
Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool.
4
Season chips with sea salt, cracked black pepper, and malt vinegar to taste.
5
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.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Root Veggie Crisps With Greek Yogurt Dip falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Root Veggie Crisps With Greek Yogurt Dip

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