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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Just about all of Melissa's innovative veggies are here in our supermarket. Whether regular or baby beets this is a surprisingly good 'nibbler'. Kids love them! Ingredients:
ingredients |
6 medium organic beets (about 3/4 pound) |
1/4 cup cornstarch |
4 cups safflower oil or vegetable oil for deep frying |
Directions:
1. Directions
2. 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.
3. 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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