Beet Chips

6 md Beets (about 3/4 lb)
1/4 c Cornstarch
4 c Safflower or vegetable oil for deep frying

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 degrees 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 minutes, making sure oil returns to 350 degrees F before adding the 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 up to 12 hours ahead and kept, uncoverd, at room temperature.

Beet Chips printer friendly version located here. (Just the recipe. Nothing else.)
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