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Chioggia chilli beetroot chips

by wiki
12 April, 2019
in Vegan
0
Chioggia chilli beetroot chips

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

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
  • This recipe was entered in the contest for Your Best Beets
  • Chioggia chilli beetroot chips

    1 of 2

    Chioggia chilli beetroot chips

    2 of 2

    0
    Tags: Vegetabl
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