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Red, White, and Blue Potato and Beet Chips

Red, White, and Blue Potato and Beet Chips

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These homemade potato and beetroot crisps offer a sophisticated and vibrant alternative to shop-bought snacks. By using a mix of traditional baking potatoes, earthy purple potatoes, and sweet beetroot, you create a beautiful contrast of deep reds, purples, and golds. The natural sugars in the beetroot caramelise slightly when fried, providing a wonderful savoury-sweet balance that is perfectly heightened by a generous dusting of sea salt.

This low-fat snack category favourite is an excellent choice for parties or as a weekend treat for the family. Using a mandoline ensures the slices are uniform for an even crunch, while soaking the potatoes removes excess starch for a crisper finish. Serve these colourful vegetable crisps in a large wooden bowl for a rustic look, or store them in an airtight container for up to three days to keep them fresh and snappy.

Ingredients for Red, White, and Blue Potato and Beet Chips

230g baking potatoes, such as russet or Idaho (about 2 small potatoes)
230g purple potatoes (about 4 small potatoes)
230g beets, peeled, and greens removed (about 2 small beets)
1450ml vegetable or canola oil
Kosher or sea salt
Equipment: Mandoline (optional), large baking sheet, deep-fry thermometer

How to make Red, White, and Blue Potato and Beet Chips

Fill a large bowl with cold water. Using a mandoline or a very sharp knife, slice the baking and purple potatoes into 1/8-inch-thick rounds then transfer to the cold water to soak for 5 minutes. While the potatoes soak, slice the beets into 1/8-inch-thick rounds.

Remove the potatoes from the water and transfer them to a paper towel–lined plate, patting them completely dry.

Line a large baking sheet with paper towels. Fill a deep, heavy-bottomed medium saucepan (or deep fryer) with 4 inches of oil, leaving at least 3 inches between the oil and the top of the saucepan. Heat the oil over moderately high heat until a deep-fry thermometer registers 177°C.

Working in batches, use a slotted metal spoon or spider to carefully place the potato rounds in the hot oil. Fry, flipping as needed, until golden brown, 2 to 3 minutes. Transfer as done to the paper towel–lined baking sheet and immediately season with salt. Continue to fry the remaining potatoes, returning the oil to 177°C between batches.

Once all the potatoes are fried, fry the beets: Working in batches, use a slotted metal spoon or spider to carefully place the beet rounds in the hot oil. Fry, flipping as needed, until they begin to curl around the edges, 3 to 4 minutes. Transfer as done to the paper towel–lined baking sheet and immediately season with salt. Continue to fry the remaining beet rounds, returning the oil to 177°C between batches.

In a large bowl, toss together the potato and beet chips, season with additional salt if necessary, and serve. DO AHEAD: Potato and beet chips can be fried ahead and stored in an airtight container for 3 days.

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