These beet chips, which are julienned and fried until bubbling, lend a crown of dramatic color and snackable crunch.
Ingredients
- 250g (1 ea) Beets, Medium Sized
- 2000g (½ gal) Neutral Flavored Oil
- Salt, to Taste
Equipment
- Heavy Bottom Pot
- Large Caviar Strainer or Perforated Spoon
- Frying Thermometer
- Mandoline
Timing
Active Time: 10 Minutes
Total Time: 20 Minutes
Yield
1 Cup
-
Cut Beets
In a deep heavy bottom pot, preheat the oil to 285°F.
Use a mandoline with a julienne setting to cut the beets into thin matchsticks. If you don’t have a mandoline do this by hand, just make sure they are nice and thin.
-
Fry Beets
Fry the beets in two or three batches to not overcrowd the pan.
Fry the beets until the bubbling nearly stops about 4-6 minutes, and remove them from the pan with a large caviar strainer.
Remove excess oil the beets on a pan lined with paper towels and sprinkle with salt.
-
Season and Serve
Finish frying all the beets and allow them to dry for 5 minutes.
Place the beet crisps in a airtight container for unto two weeks or use immediately.
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