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1
Special Equipment: V-slicer or mandoline, deep-fry thermometer
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Wash the vegetables and dry very well.
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Set aside.
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4
In a small bowl combine the garlic, rosemary and salt.
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Set aside.
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6
Warm the oil in a large pot over high heat to 350 degrees F.
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7
Meanwhile, trim 1-inch off the end of each sweet potato.
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8
Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick.
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9
Trim 1-inch off the root end of the beets.
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10
Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
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11
When the oil is hot add about a quarter of the sweet potato slices.
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12
Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes.
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13
Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet.
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14
Sprinkle with some of the garlic, rosemary, and salt mixture.
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15
Continue with the remaining sweet potatoes.
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Transfer to a serving plate.
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17
Next, fry 1/4 of the beets.
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18
Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes.
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19
Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture.
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20
Continue with the remaining beets.
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21
Let cool and transfer to a serving plate.
