Red, White, and Blue Potato and Beet Chips

A colorful and crispy snack featuring three different root vegetables: classic russet potatoes, purple potatoes, and red beets, all thinly sliced and fried to perfection. These homemade chips make a beautiful and patriotic presentation perfect for gatherings.

6 servings

1 hr

Published October 4, 2025

Ingredients

•½ pound baking potatoes, such as russet or Idaho (about 2 small potatoes)
•½ pound purple potatoes (about 4 small potatoes)
•½ pound beets, peeled, and greens removed (about 2 small beets)
•6 cups vegetable or canola oil
•1 to taste Kosher or sea salt
•1 piece Equipment: Mandoline (optional)
•1 piece large baking sheet
•1 piece deep-fry thermometer

Cooking Instructions

1.
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.
10 min
2.
Remove the potatoes from the water and transfer them to a paper towel-lined plate, patting them completely dry.
5 min
3.
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 350°F.
10 min
4.
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 350°F between batches.
15 min
5.
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 350°F between batches.
15 min
6.
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.
5 min

Ingredients

•½ pound baking potatoes, such as russet or Idaho (about 2 small potatoes)

•½ pound purple potatoes (about 4 small potatoes)

•½ pound beets, peeled, and greens removed (about 2 small beets)

•6 cups vegetable or canola oil

•1 to taste Kosher or sea salt

•1 piece Equipment: Mandoline (optional)

•1 piece large baking sheet

•1 piece deep-fry thermometer

Cooking Instructions

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.

10 min

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

5 min

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 350°F.

10 min

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 350°F between batches.

15 min

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 350°F between batches.

15 min

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.

5 min