Beet and Potato Chips with Dip

Top Chef winner Kristen Kish shares her twist on classic potato chips. Learn to make these tasty snacks at home, and find more recipes and helpful hints in her cookbook Kristen Kish Cooking: Recipes and Techniques.

Note: You will need a mandoline for this recipe, as it will make slicing the beet and potatoes a breeze. It’s also incredibly helpful to get exact results every time.

Beet and Potato Chips with Dip
Serve 6 to 8


For the parsnip dip:
2 large parsnips, peeled, and cut into a large dice
3 to 4 tablespoons grapeseed oil or other neutral oil, divided
Kosher salt
2 large yellow onions, halved and sliced
1/3 cup mascarpone cheese
1/4 cup crème fraiche
Zest of 1 lemon
1 tablespoon finely sliced fresh chives
1 tablespoon whole-grain mustard
Freshly ground black pepper

For the beet and potato chip:
Canola oil, for frying
1 large Idaho or russet potato, unpeeled and sliced to 1/8-inch thick on a mandoline
Kosher salt
1 large beet, peeled and sliced to 1/8-inch thick on a mandoline

For serving:
25 mizuna leaves (optional)
1/4 cup malt vinegar


1. Make the parsnip dip: Preheat the oven to 400 degrees.

2. Toss the parsnips in oil and season with salt. Roast in the oven until very tender, about 20 to 25 minutes. Remove from the oven and set aside to cool.

3. Meanwhile, caramelize the onions. In a large skillet over medium-high heat, add remaining 1 to 2 tablespoons oil until it begins to shimmer. Add the onions and a pinch of salt. Sweat the onions until the liquid begins to cook out and the onions are tender. Reduce the heat to low and slowly caramelize, stirring occasionally, until dark amber in color, about 45 minutes to 1 hour. In a colander set over a bowl, place the onions to drain. Once the onions have cooled, transfer to a cutting board and chop them until you have 1/2 cup.

4. While the parsnips are still warm (but not too hot to handle), transfer them to a blender with the mascarpone and blend on high until smooth. Add 1 tablespoon water, if needed, to achieve medium to stiff peaks.

5. Scoop the mixture into a bowl, and fold in the onions, crème fraiche, lemon zest, chives, mustard, salt, and pepper. Cover with plastic wrap, and chill in the refrigerator until ready to use, at least 1 hour or up to 2 days.

6. Make the beet and potato chips: In a large pot, heat 3 to 4 inches of canola oil to 350 degrees. Line a baking sheet with paper towels.

7. Working in batches, fry the potatoes until golden brown, about 3 to 4 minutes. Place batches of potatoes on paper-towel-lined baking sheet and season immediately with salt. Repeat until all potatoes have been fried and seasoned. Next fry the beets in batches until the edges curl and crisp, about 3 to 4 minutes. Remove each batch to the baking sheet and season immediately with salt. Repeat until all beets are fried and seasoned.

8. To serve: On a round white plate, spread dip into a 3- to 4-inch ring in the center, about a 3/4-inch-high. Stick beet and potato chips in the dip, alternating between the two, to create a wreath of chips. Layer mizuna leaves, if using, in one layer on the plate. Place malt vinegar in a spray bottle, if available, and gently mist the leaves; alternatively, drizzle a little of the vinegar over the leaves. Stick clumps of mizuna leaves in between sections of chips.


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