Title: Beet Chips
Categories: Appetizer *
Yield: 4 Servings

6	md	Beets (about 3/4 lb)
1/4	c	Cornstarch
4	c	Safflower or vegetable oil for deep frying

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.

In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350øF. 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 minutes, making sure oil returns to 350øF before adding the 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 up to 12 hours ahead and kept, uncoverd, at room temperature.

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