Beet Chips

• 6 medium beets (about 3/4 pound)
• 1/4 cup cornstarch
• about 4 cups safflower or vegetable oil for deep-frying

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

beets, cornstarch, safflower

Taken from www.epicurious.com/recipes/food/views/beet-chips-14589 (may not work)