Crispy Potatoes and Beets with Chipotle Dipping Sauce

Serves 4 to 6 people

Chipotle Dipping Sauce (optional):
½     cup mayonnaise
½     chipotle in adobe
        pinch kosher salt
Crispy Potatoes and Beets:
1     russet potato, scrubbed
1     sweet potato, scrubbed
1     medium beet, scrubbed
       vegetable oil, for frying
       kosher salt, to tast

Nutritional information per serving (based on 6 servings,
without dipping sauce):
Calories 333 (73% from fat) | carb. 22g | pro. 2g | fat 28g sat. fat 48g | chol. 0mg | sod. 327mg | calc. 29mg | fiber 3g

1. If making the Chipotle Dipping Sauce, put the mayonnaise, chipotle and salt into the Small Work Bowl fitted
with the Small Chopping Blade. Process on High until
completely combined. Transfer to a small serving bowl,
cover and refrigerate until ready to use.
2. Trim the potatoes and beet to fit into feed tube.
3. Fit the Spiralizer with the Spaghetti Cut Disc. Process
vegetables on Low. You may need to stop to clear the
disc in between processing vegetables.
4. Put vegetable oil in a medium saucepan*. Heat until oil
reaches 375°F. Fry the vegetables, in small batches,
until potatoes are golden brown, about 3 to 4 minutes
per batch. Adjust the heat as needed to maintain the
necessary temperature. Remove from oil and drain on
a plate lined with paper towels. Sprinkle each batch
with a pinch or two of the salt.
5. Taste and adjust seasoning as desired. Serve immediately with dipping sauce, if desired. In place of the
dipping sauce, a spritz of malt or cider vinegar over the
fried vegetables is delicious.
*NOTE: When frying, oil should be a couple of inches
deep to prevent crowding.