Flat Rate $7.99 Shipping on all CDN & USA Orders



 Healthy chips? Sign us up! Ready to ditch that bag of Ruffles or tube of Pringles (what are those things anyway?..) and opt for something tasty and nutritious for the trail? The Hungry Blondes have got you covered with their crunchy and colourful Beet and Yam Chips with Roasted Garlic and Tahini Dip recipe! Once you crunch, you can't stop. #betterthanpringles 


(Recipe makes 4 servings)


-1 medium sized yam peeled

-2 medium beets peeled

-vegetable oil for frying (we used canola oil)

-sea salt to taste


-3/4 cup tahini

-4 cloves roasted garlic minced

-1/4 cup almond milk (or enough to thin to desired consistency)

-juice of 1/2 a lemon

-2 green onions thinly sliced

-salt and pepper to taste

THE PREP:                                                                                                

1) Slice the yam and the beets thinly using a mandolin or the slicing mechanism on your food processor. You want the slices around 2.5mm thick. You don’t want them so thin that you can see through them otherwise they will easily overcook.

2) Fill a large pot around 1 inch with vegetable oil and place over medium heat. Once the oil is hot, fry the yam and beets in a single layer flipping halfway through cook time. Frying time will vary depending on the size and thickness of your chips but they should take approximately 3 minutes total. 

**We tried to lighten up this recipe by baking the chips but it didn’t satisfy our cravings. Frying is a must for that crunch factor!

3) Remove the chips with a slotted spoon and place on a bed of paper towels to absorb any extra grease. Season with salt while still hot. Continue this process with the remaining yams and beet slices until finished. You may need to pause in between batches so that the oil heats up to desired temperature again.

4) In a medium sized mixing bowl stir together all ingredients for the dip until well combined. Keep refrigerated (or store outside in the snow!) until ready to use.

5) Toss the toasty and seasoned chips into a moisture absorbing bag to keep them nice and crispy (paper bag works great!). Spoon the tahini dip into a mason jar or container with a lid of your choice. Take everything with you and enjoy on the trail!

Tag #campgrub to show us how you make GOOD FOOD in the great outdoors!

More camp inspired good eats  // GOOD FOOD

Recipe by: The Hungry Blondes

The Hungry Blondes is a lifestyle blog with a focus on food, based out of Calgary, Canada, created by Jillian Nowak and Bethany Graburn.

Video & Photography by: Davey Gravy 




lynnie said:

oh wow…so I’m looking at these wondrous chips and now see….well jillian nowak ..is this the same jillian that went through school with my daughter lauren.?.. and my maiden name is graburn… and i am pretty sure there are no
graburns I’m not related to..so who are your parents bethany?

Leave a comment

Please note: comments must be approved before they are published.