Beet “Potato” Chips

By Molly Watson,                                                                                                      Thinly cut beets are sweet, earthy, and crisp when fried like potato chips. Serve them the same day they are made, sprinkled with coarse sea salt or fleur de sel.
Note that red, striped, chiogga, or golden beets can all be used.
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
1 quart vegetable or canola oil
3 medium beets
Coarse sea salt or fleur de sel (optional)
1. In a large, wide pot heat oil to 375 degrees (oil should be about 1 inch deep).
2. Meanwhile, peel beets and slice them as thinly and evenly as possible. A kitchen mandoline is useful, but not necessary. A sharp knife and steady hand will do the trick.
3. Place a cooling rack over a baking sheet near the stove (to drain beets after cooking).
4. Slip about a third of the beet slices into oil, being careful not to crowd the pot. They should sizzle briskly when first put in the oil (if they don’t, they oil isn’t hot enough–remove beets and bring oil to 375), the sizzling will slow down as they cook. Fry until sizzling slows and beets are cooked through, 3 to 5 minutes. With a slotted spoon or tongs remove beets and drain on cooling rack. Repeat with remaining beet slices.
5. Sprinkle chips with salt, if you like. Serve at room temperature.

About Yael Tenenbaum

Mom of 2 kids
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