Beet Stained Potato Chips


  • 1 large red beet, grated
  • 6 Idaho® potatoes, peeled and sliced thinly. Rinse with cold water
  • Deep fryer set at 350°


  1. 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.
  2. 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.
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Kerry Heffernan
South Gate ,Jumeirah Essex House Hotel
New York City

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