Beet Chips

For the beetroot chips, first wash and brush the beets thoroughly. Slice beets unpeeled into 1 mm thin slices. Dry beet slices with kitchen paper.

Heat oil to 170 °C. Check temperature with a beet slice: As soon as small bubbles form, the temperature is correct.

Add a small amount of beet slices at a time to the hot oil and stir to prevent them from sticking together.

Fry chips until they rise to the surface, have gained some color and are dry.

Drain fried chips on paper towels, then salt immediately.

Beet chips are best eaten immediately. However, they can also be baked again in a 65 °C oven for 5 minutes until crispy before serving.

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