To make the chips pictured above, peel and thinly slice 1 potato, 1 sweet potato, and 1 beet. Heat a cup of oil in a frying pan and fry chips until crispy. Remove with a slotted spoon and toss with some salt.
This eggplant dip is a great addition to any Pesach meal, since it goes well with fish, meat, or veggies. For those who don’t eat gebrochts this is a real bonus, since you can dip your matzah into it! Yields 3 cups.