Beet Chips

1. 1

   Peel beets.

2. 2

   Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl.

3. 3

   Add cornstarch and toss well to coat.

4. 4

   In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350F.

5. 5

   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 350F before adding next batch.

6. 6

   Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt.

7. 7

   Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.

No additional tips available.