Poker Chips with Chipotle Dip
- serves 4
Any way you stack’em chips and dip always satisfy that snack attack! This combination of the blue potatoes, eddoes and beets gives a stunning contrast of colour.
2 ½ Tbsp sour cream (37 ml)
1 Tbsp yoghurt (15 ml)
2 tsp minced chipotles, to taste (10 ml)
¼ tsp chopped fresh thyme (1 ml)
salt, to taste
½ tsp honey (2 ml)
¼ tsp ground cumin (1 ml)
½ tsp paprika (2 ml)Chips
2 small blue potatoes
2 small eddoes, peeled (or substitute taro root)
2 small beets, peeled
¼ cup Cornstarch, for lightly coating the beets
2 cup vegetable oil (500 ml)
Coarse salt, to taste
1. In a mixing bowl, combine the sour cream, yoghurt, chipotles, thyme, salt, honey, cumin and paprika. Makes ½ cup. Chill until needed.Chips
1. Slice the starches thinly, just a little thicker than paper with a mandoline or vegetable slicer.
2. Lightly coat the sliced beets with cornstarch( this will help beets keep their colour) In a large saucepot or deep fryer, heat the vegetable oil. Using a thermometer, ensure oil temperature reaches 350 degrees F. before beginning to fry the starches. Begin by frying the eddoes, moving them gently with slotted spoon until they crisp up but don’t turn dark brown, about 30 seconds. Remove chips with slotted spoon, drain on paper towel and salt evenly. Repeat with the blue potatoes and lastly the beets coated with cornstarch, (fry beets last so their colour doesn’t bleed into the oil) Serve with the dipping sauce.