Fry

Chioggia chilli beetroot chips

February 24, 2010
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

  • Serves 2
Ingredients
  • 2 Chioggia beetroots
  • Peanut oil, to deep fry
  • Salt and chilli pepper/cayenne, to taste
In This Recipe
Directions
  1. Peel the beetroots using a vegetable peeler and slice as thinly as possible. Dry between sheets of kitchen tissue
  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. 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. Sprinkle some salt and cayenne pepper over the top and serve
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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!