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Beet Stained Potato Chips
Recipe courtesy of Kerry Heffernan, Chef, South Gate, Jumeirah Essex House Hotel, New York City
Ingredients
- 1 large red beet, grated
- 6 Idaho® potatoes, peeled and sliced thinly. Rinse with cold water
- Deep fryer set at 350°
Directions
- Pack the grated beet in a small pot and just cover with water. Bring to a boil and simmer for about 5 minutes. Remove from heat, let cool and strain. Reserve the beet juice.
- Toss the sliced potato in some of the beet juice and let stand about 5 minutes. Fry in the oil until bright red and crisp. Drain well and season with salt while still warm.
Estimated Nutritional Analysis per Serving:
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