If you’re stuck with large beetroot and a household refusing to touch them, here is your answer.
Serves 4
4 large beetroot
corn oil
salt
1 teaspoon finely chopped thyme
Preheat the oven to 130°C/gas 1/2. Scrub the beetroot clean under cold running water. Cut away their roots and stems and peel before finely slicing. Use either a food processor or mandoline. Wrap your knuckes in an old tea towel if you’re 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 180°C. If don’t have a deep fat fryer, choose a sturdy deep saucepan and clip a jam thermometer on to the sides. If you don’t have a thermometer – cut a few cubes of white bread. Add enough oil to come about half way up the side of the pan – you don’t want too much oil or it could erupt over the top.
Set over a medium low heat. If you don’t have a thermometer, test the temperature by adding a cube of bread. The bread will take 40 seconds to brown when the oil has reached 180°C.
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 taste bitter. 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 crisps. Then place in the oven for 30 minutes so that they gently dry out further, before tipping into a large mixing bowl. Sprinkle with slat and thyme and serve warm or cold.
The crisps can be made in advance and reheated in a low oven.
