This chips and dip make a great alternative to the norm and pack much more flavor and nutrients than anything bought at a store. I'm not a big fan of beets, but I love beet chips, they are slightly sweet and a great change of pace.
Sweet onions and garlic pureed with fava beans, lemon juice and fresh herbs, served with crispy, salty homemade chips made from beets and yukon golds.
Fava Bean Dip
2 tbl extra virgin olive oil
2 yellow onion, thinly sliced, divided
3 garlic cloves, minced
1 tsp salt
1 tsp pepper
1 tsp cumin
1/2 lb frozen fava beans (or lima if you can't find fava), thawed
1/3 cup fresh chopped parsley
juice from 1 lemon
2 tbl fresh chopped mint
In a small saute pan, heat the oil over medium-low heat and saute the onions until caramelized and soft, 20 minutes. Take out half of the onions and set aside. Add the garlic, salt, pepper, cumin and fava beans to the remaining onions in the pan and cook until the garlic is fragrant and the beans have heated through.
Transfer to a food processor and add the parsley, lemon juice and mint. Puree until smooth and season again with more salt and pepper to taste.
Top with the remaining caramelized onions and some chopped parsley.
Homemade Yukon Gold and Beet Chips
2 large yukon gold potatoes
3 small beets
peanut oil for frying
Use a microplane to thinly slice the potatoes and beets. Get two sets of bowls ready with cold water. Place all the potato slices in one and the beets in another. Let sit for 30 minutes. Drain and pat each slice individually until very dry.
Bring a pot of peanut oil to 370. Fry the potatoes first in batches, being careful not to overcrowd the pot. Fry each batch for 2-3 minutes, stirring while frying. Drain on a paper towel and sprinkle with salt.
Make sure the temperature of the oil raises back to 370 before starting the next batch.
Once the potatoes are done, fry the beets for 1-2 minutes a batch and proceed the same.