Ingredients

How to make it

  • Directions
  • Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.
  • In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature

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  • mnmama 14 years ago
    yummo!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    I have never made them from scratch but there is an oragnic company that does a blend of beet, carrot, purple potato and something else. Made up here and they are delicious! Cornstarch??? Must keep them from bleeding? I will be adventuresome and try these the next time I get out the deep fryer and get some new peanut oil.
    Have a great evening!
    Valerie
    Was this review helpful? Yes Flag

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