Ingredients
3bulbsbeetroot
4¼cupsoil,for frying
salt,to taste
Preparation
Start by preparing the beetroot. Wash thoroughly under water and remove the stems and root.
Next, peel the beetroot and cut each bulb in half.
Next, slice the beetroot as thinly as it can be sliced.
Take a baking tray and cover it with kitchen paper.
Lay out the beetroot slices in 1 even layer, cover with more kitchen paper, and press down.
Dry the beetroot overnight. (or remove the kitchen paper and place the beetroot slices into an oven preheated to 210 degrees for 15 minutes or until the slices are starting to dehydrate.)
Place a deep saucepan over medium heat and fill halfway with oil.
Preheat the oil to 350 degrees F.
Once the oil is up to temperature, cook the beetroot in small batches for around 1 minute or until crispy.
Carefully remove crisps from the oil and drain onto kitchen paper.
Season with salt.
Enjoy!
