Beet Chips

Look at my pretty chioggia beets! Aren't they so cool looking? I made beet chips with them last night. They're so easy, really quick, and an amazing crunchy, sweet, and salty combination. Highly recommend! The bullseye pattern is harder to see once they're cooked, but they still look cool.

Ingredients:
Chioggia beets (or any beets) thinly sliced with a mandolin
Oil
Salt


Directions:
Slice beets on the thinnest setting of a mandolin. Lay out on paper towel and pat dry. Meanwhile, heat oil to 325-350 degrees - no hotter. Put them into the oil in batches as not to overcrowd it. Fry them about 2 minutes until curling a little and browning. Lay them out on paper towels to drain and sprinkle liberally with salt.