Prep time: 10 minutes
Cooking Time: 10-15 minutes

Special tools: mandolin or V-slicer, deep fryer with temperature control, or deep fryer thermometer

4 ea. large beets (again, try some different varieties to really showcase the diversity and color)
10 cups vegetable oil
TT sea salt

• Either in a pot or in your deep fryer, heat your oil up to 350F

*Always use extreme caution when cooking with a pot of oil, never fill the pot over half full and never over crowd the pot with too much at once. Most importantly, do not add water or any volume of liquids to hot oil as it will boil over*

• Don’t peel the beets, rather, using a paring knife, cut the bottom off the beet to allow you to start with evenly round chips
• Using a mandolin, thinly slice the beets into round coins, go as thin as you can, while maintaining the integrity of the coins, about 1/8” thick
• Line a pan or bowl with paper towel
• Once the oil is hot place the chips into the oil a few dozen pieces at a time, being careful not to overcrowd the pot, as this will cause your chips to cook unevenly
• Stir the chips as they cook with a slotted spoon or a mesh sieve to prevent them from sticking together
• Once most of the bubbling has subsided scoop out the chips and shake off excess fat, then place on paper towel to absorb remainder of excess fat, season quickly
• Repeat until all of the chips are cooked