Name: Red, White, and Blue Potato and Beet Chips
Yield: Makes 6 to 8 servings
Ingredients: 1/2 pound baking potatoes, such as russet or Idaho (about 2 small potatoes); 1/2 pound purple potatoes (about 4 small potatoes); 1/2 pound beets, peeled, and greens removed (about 2 small beets); 6 cups vegetable or canola oil; Kosher or sea salt; Mandoline (optional), large baking sheet, deep-fry thermometer

Why it works: Potato and canola oil work together. They rank in the top 15% of all ingredient pairs, and 268 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

Red, White, and Blue Potato and Beet Chips

Makes 6 to 8 servings

Ingredients

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Potato + canola oiltop 15% of all pairs

Aroma overlapmoderate

Mentioned together268 recipes

Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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