2 beets red yellow medium to large peeled sliced 1 , 1
4 ounces cheese blue crumbled
10 servings flour all-purpose for dredging
0.5 teaspoon garlic powder
0.5 cup heavy cream
10 servings kosher salt
10 servings kosher salt and pepper freshly ground
2 tablespoons juice of lemon fresh
2 scallions finely chopped
8 ounce cup heavy whipping cream sour
1 sweet potatoes and into peeled sliced
10 servings vegetable oil for frying
Equipment
baking sheet
paper towels
wire rack
pot
blender
baking pan
kitchen thermometer
slotted spoon
Directions
Make the dip: Blend the heavy cream in a blender until slightly thickened.
Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.
Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels.
Spread some flour in a baking dish, add the beet slices and toss. Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down.
Transfer the chips with a slotted spoon to the rack and season with salt.
Let cool at least 5 minutes; the chips will crisp up as they cool. Return the oil to 350 degrees F between batches.
Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes.
Transfer to the rack, season with salt and let cool.
