Vegetable Chips with Blue-Cheese Dip Recipe

Name: Vegetable Chips with Blue-Cheese Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup heavy cream; 1 8 -ounce container sour cream; 2 tablespoons fresh lemon juice; 4 ounces blue cheese, crumbled; 2 scallions, finely chopped; 1/2 teaspoon garlic powder; Kosher salt and freshly ground pepper; Vegetable oil, for frying; All-purpose flour, for dredging; 2 medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick; Kosher salt; 1 sweet potato, peeled and sliced 1/8-inch thick

Servings: persons

1/2 cup heavy cream
1 8 -ounce container sour cream
2 tablespoons fresh lemon juice
4 ounces blue cheese, crumbled
2 scallions, finely chopped
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper
Vegetable oil, for frying
All-purpose flour, for dredging
2 medium to large beets (1 red, 1 yellow), peeled and sliced 1/8-inch thick
Kosher salt
1 sweet potato, peeled and sliced 1/8-inch thick

1
Make the dip: Blend the heavy cream in a blender until slightly thickened.
2
Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine.
3
Season with salt and pepper.
4
Cover and chill 2 hours.
5
Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels.
6
Spread some flour in a baking dish, add the beet slices and toss.
7
Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down.
8
Transfer the chips with a slotted spoon to the rack and season with salt.
9
Let cool at least 5 minutes; the chips will crisp up as they cool.
10
Return the oil to 350 degrees F between batches.
11
Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes.
12
Transfer to the rack, season with salt and let cool.
13
Serve the chips with the blue-cheese dip.
14
Photograph by Steve Giralt

287

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 12 ingredients. The key ingredients include: 1/2 cup heavy cream, 1 8 -ounce container sour cream, 2 tablespoons fresh lemon juice, 4 ounces blue cheese, crumbled, and more.

Yes, Vegetable Chips with Blue-Cheese Dip falls under the Snacks & Appetizers 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.

Vegetable Chips with Blue-Cheese Dip

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