Bull’s-Eye Beet Chips
About 4 medium chioggia (bull’s-eye) beets
Vegetable oil for frying
Wash the beets and slice them paper thin, there is no need to peel them. The best way to slice them is with a mandoline slicer, set on the 1/8 inch setting.
Pour at least 3 inches of oil into a medium sized heavy pot. Heat the oil to 350F.
Fry the beets, in batches, for about 2 minutes, until golden. Flip them around in the oil frequently so they cook evenly. First the slices will float to the top, then they will shrink and start to curl around the edges as they lose their moisture, and finally they will begin to turn golden. Drain them on paper towels and sprinkle with sea salt while they are still hot.