Veggie Chips
By Chef Tom Fraker


1 pound Melissa's Okinawa Sweet Potatoes or Organic Charleston Yam, sliced very thin
1 pound Dutch Yellow® Potatoes, sliced very thin
1 pound Fresh Beets, sliced very thin
Canola Oil, as needed for frying
Kosher Salt


Pour 2 inches of oil into a heavy pan and heat to about 365 degrees F.

Carefully drop the veggies into the oil but do not over crowd the pan.

Fry until golden brown.

Remove from the oil and drain on paper towels.

Season right out of the oil.

Makes 3 pounds of chips.

If you don’t want to fry the chips, you can bake them.