Chioggia Chilli Beetroot Chips

1. 1

   Peel the beetroots using a vegetable peeler and slice as thinly as possible. Dry between sheets of kitchen tissue

2. 2

   Heat oil up on medium heat, till hot and then fry beetroot slices, about 2 - 3 minutes till they change colour and the edges begin to turn golden

3. 3

   Remove from the oil and place on some kitchen tissue, letting the oil drain, for a minute. This will allow the chips crisp up too.

4. 4

   Sprinkle some salt and cayenne pepper over the top and serve

No additional tips available.