Beet and Potato Chips = Beautiful

Here is a great idea to add to your Mother's Day Lunch Menu, aren't the beet chips 
beautiful? Head over to Sips and Spoonful for more details, but for now, 
here is the recipe:

Beet and Potato Chips with Thyme Rock SaltIngredients:Beets
Himalayan sea salt
Fresh thyme leaves
Oil for deep frying (canola or sunflower oil)

Directions:Wash and dry the beets and potatoes. Finely slice with a mandolin. Make sure the 

slices are dry. Heat oil in a frying pan on high heat. When the oil is hot, add the beet 
and potato slices one at a time so they don't stick to one another. Don't overcrowd the oil. 
Fry, stirring every so often until they are crispy. Drain on a paper towel and immediately 
sprinkle with thyme salt. Serve when it cools down.
To make thyme salt, grind Himalayan sea salt with thyme leaves in

on beets and potatoes but that is personal preference. a pestle and mortar.
Notes: Beets will shrink when fried so you are better off using

 larger beets. I left the skin 

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