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
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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
- Peel the beetroots using a vegetable peeler and slice as thinly as possible. Dry between sheets of kitchen tissue
- 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
- 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.
- Sprinkle some salt and cayenne pepper over the top and serve
/ec52ea45-a270-4251-a401-24405b0bfe3a--4174381667_8c6b636cfc.jpg "Chioggia chilli beetroot chips 2")
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/4c958d73-780d-44f8-963a-b8859f4fdc9f--4174381547_c2e45e0b62.jpg "Chioggia chilli beetroot chips 3")
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