Beet Chips

Ok..Ok... I know I am breaking my always healthy all the time rule. So let's just agree that this is a once a year thing!

So let's face it, the beet is just about the same in construction as a potato - a distant cousin! Therefore it does lend itself very nicely to begin made into chips. In fact, given the bland nature of the generic potato, beets really step up in the "chip department" with their sweet complex flavor.

Since I am willing to bet that most of the kiddies (and some adults) will fight you on tasting a braised or roasted beets, the introduction of a beet chip might just be a way to introduce the idea of eating beets.

Now, I do realize that it is much easier to just go down the junk food aisle of the grocery store and pay an unreasonable amount money for a bag of "gourmet" chips that includes beets.

But...come on... how often do you get to make homemade chips - let alone beet chips. In fact why stop with beets - maybe some sweet potatoes, carrots, etc...

The key to making good chips comes down to three key things:

1) paper thin slices - use a mandolin or other slicing device and be careful - use the hand guard
2) maintaining a steady oil temperature of 350 degrees - use a high heat frying thermometer
3) working in small batches to allow the chips to take form

From a storage perspective, the chips can be made up to 12 hours in advance and stored at room temperature uncovered. If you are planning on making in advance, warning - you must resist the urge to eat the whole bowl!

Ingredients:

3/4 pound beets
1/4 cup cornstarch
4 cups safflower or vegetable oil for deep-frying

Process:

1) Remove the green tops and peel the beets

2) Slice into paper thing cuts with a mandolin or other manual slicing device

3) Transfer beets to large bowl and toss to coat with cornstarch

4) In a large saucepan or pot, bring oil to 350 degrees

5) Working in small batches (8 to 12 slices), add beets to the oil and cook until
they begin to crisp and shrivel (about 30 to 60 seconds). Turn once in cooking process.

6) Immediately remove and place on paper towel to drain. Add salt to taste while still hot.

7) Repeat process until all are cooked.