I find that yellow, white and candy beets make much better beetroot crisps than the red ones – I'm not quite sure why, but I think it's because the red ones contain more water.
250-300g yellow, white or candy beets, peeled
Vegetable or corn oil for frying
Heat about 8cm of vegetable or corn oil to 180C in a deep-fat fryer or heavy-based saucepan.
Using a mandolin or vegetable peeler, slice the beetroots as thinly as possible.
Fry the slices in the hot fat a few at a time, stirring to ensure that they don't stick together.
They will take a while to colour (do not over-colour them) and may appear soft while they are still in the fat.
Once they have been drained they will dry out and crisp up. Sprinkle with salt and leave them to dry somewhere warm.Reuse content