Beet Chips

Directions

1. 1
   Peel beets.
2. 2
   Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl.
3. 3
   Add cornstarch and toss well to coat.
4. 4
   In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350F.
5. 5
   Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350F before adding next batch.
6. 6
   Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt.
7. 7
   Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.