• 3-5 medium sized beets
• 2-3 cups organic palm oil shortening
1. Cut the stems off each beet then wash and peel them. Using a sharp knife, cut off the ends so they are straight and smooth.
2. Using a mandolin slicer (best choice), sharp knife or food processor, evenly cut the beets into very thin slices (the more even they are the better). Lay sliced beets out on a paper towel or flour sack towel. Pat them dry. This helps them to cook faster and helps to not introduce too much water into the oil.
3. In a pot or pan, over medium heat, bring the oil to 325-350°F(160-180°C). The oil should be at least 2 inches deep. Using a thermometer will ensure that your oil gets hot enough to fry evenly, but not so hot that it goes above the oil’s smoke point.
4. Fry the beet slices in small batches to ensure even cooking. When the chips are ready, they will turn a lighter color and show signs of just beginning to brown. Be sure to remove chips before they burn. Each Batch will take about 5-7 min.
5. Drain on a paper towel. Gently pat dry and salt.
5. Beets should crisp up as they cool.
6. If the beets are not completely crisp you can finish them off in a 325°F (160°C) oven till crisp again. Watch closely as beets can burn quickly due to their high sugar content.
7. Beet chips are best eaten right away. If you store them, keep them in an airtight container or bag. If needed, you can “re-crisp” them in a 325°F (160°C) oven.