You can prepare several small bowls of beet chips, seasoning each one differently. Curry, cumin or ground star anise are all perfect matches for beets.
Serve the chips as a snack or as an accompaniment to a soup or salad.
- Heat the oil.
- Peel the beets and slice them into chips using a mandolin. Place them on paper towel.
- Plunge the chips into the hot oil, ensuring that they are not sticking together. Remove when crisp, about 2 minutes. Drain on paper towels. Repeat, depending on the desired quantity.
- Season with fine salt before serving.
Crémant de Bourgogne
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