If youíre stuck with large beetroot and a household refusing
to touch them, here is your answer.
4 large beetroot
1 teaspoon finely chopped thyme
Preheat the oven to 130įC/gas 1/2.
Scrub the beetroot clean under cold running water.
Cut away their roots and stems and peel
before finely slicing.
a food processor or mandoline.
Wrap your knuckes in an old tea towel if youíre using the latter, as beetroot
are touch and it is easy to slip.
Unfortunately the tea towel will probably be stained permanently.
Heat the oil in a deep fat fryer to 180įC.
If donít have a deep fat fryer, choose a
sturdy deep saucepan and clip a jam thermometer on to the sides. If you donít
have a thermometer Ė cut a few cubes of white bread.
Add enough oil to come about half way up the side of the pan
Ė you donít want too much oil or it could erupt over the top.
Set over a medium low heat. If you donít have a thermometer,
test the temperature by adding a cube of bread.
The bread will take 40 seconds to brown when the oil has
Slip the beetroot slices in small batches into the oil and
cook for about 2 minutes or until they become speckled with tiny blisters.
Do not cook until brown or they will
Remove and drain on
kitchen paper before spreading out on a baking sheet.
They will not become crispy until they begin to cool.
Repeat until you have finished all the
Then place in the oven for
30 minutes so that they gently dry out further, before tipping into a large
Sprinkle with slat
and thyme and serve warm or cold.
The crisps can be made in advance and reheated in a low