Author Notes
The first time I tasted these two-tone crisps, it was at a Christmas party! I love them....on their own and served with a turnip puree and mushroom sauce! I enjoy them with some salt and chilli....as a snack. The trick is getting them sliced thinly so they crisp up in a short time! —Kitchen Butterfly
Ingredients
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2
Chioggia beetroots
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Peanut oil, to deep fry
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Salt and chilli pepper/cayenne, to taste
Directions
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Peel the beetroots using a vegetable peeler and slice as thinly as possible. Dry between sheets of kitchen tissue
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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
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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.
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Sprinkle some salt and cayenne pepper over the top and serve
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