Method:Frying

1. Formula

1. 3/4 pound beets
2. 1/4 cup cornstarch
3. 4 cups safflower or vegetable oil for deep-frying

2. Nutrition Information

• Calories: 261 kcal
• Carbohydrates: 15 g
• Dietary Fiber: 2 g
• Fat: 22 g
• Protein: 1 g
• Sugars: 5 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.
2. In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350 degrees F. 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 350 degrees F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.

4. Remark