Beet and Yam Chips with Roasted Garlic Tahini Dip

I tried to lighten up this recipe by baking the chips but it didn’t satisfy my cravings or give me what I need in a chip. Frying is a must for that crunch factor! These are great to take with you on the road or on a hike as pictured.

Beet and Yam Chips with Roasted Garlic Tahini Dip

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

INGREDIENTS

For the Beet & Yam Chips

• 1 medium yam, peeled

• 2 medium beets, peeled

• Vegetable oil for frying (we used canola)

• Sea salt to taste

For the Roasted Garlic Tahini Dip

• ¾ cup tahini

•  4 cloves roasted garlic, minced

•  ¼ cup almond milk (or enough to thin to desired consistency)

• Juice of ½ a lemon

• 2 green onions, thinly sliced

• Salt and pepper to taste

DIRECTIONS

Slice the yam and the beets thinly using a mandolin or the slicing mechanism on your food processor. You want the slices around 2.5mm thick. You don’t want them so thin that you can see through them otherwise they will easily overcook. Fill a large pot around 1 inch with vegetable oil and place over medium heat. Once the oil is hot, fry the yam and beets in a single layer flipping halfway through cook time. Frying time will vary depending on the size and thickness of your chips but they should take approximately 3 minutes total. Remove the chips with a slotted spoon and place on a bed of paper towels to absorb any extra grease. Season with salt while still hot. Continue this process with remaining yams and beet slices until finished. You may need to pause in between batches so that the oil heats up to desired temperature again.

In a medium sized mixing bowl stir together all ingredients for the dip until well combined. Keep refrigerated until ready to use.