Sweet Potato and Beet Chips with Garlic Salt and Rosemary

Ingredients:

• 2 pcs. sweet potatoes
• 2 beets
• 1 clove garlic, minced
• 1 teaspoon very finely chopped rosemary leaves
• 2 tbsp. salt
• 10 tbsp. vegetable oil
• Special equipment: slicing and shredding tool, deep-frying thermometer

Preparation:

1. Wash the vegetables and dry them well. Set them aside.
   
   In a small bowl, combine garlic, rosemary, and salt. Set aside.
   
   Heat oil in a large saucepan over high heat (175°C).
2. Using a slicer, slice the potatoes and beets into very thin slices, about 0.4 cm thick.
   
   When the oil is hot, add about a quarter of the sweet potatoes. Fry until golden brown and the bubbling subsides, about 2 to 3 minutes. Using a sieve or slotted spoon, transfer the chips to a paper towel-lined baking sheet. Sprinkle with garlic, rosemary, and salt. Repeat with the remaining sweet potatoes.
   
   Place sweet potato chips on a serving plate.
3. Next, roast 1/4 of the beets for about 3 to 4 minutes. Transfer the beets to another paper towel-lined baking sheet and sprinkle with the salt mixture. Continue with the remaining beets. Cool and transfer the beet chips to a serving plate.