Here is a great idea to add to your Mother's Day Lunch Menu, aren't the beet chips
beautiful? Head over to Sips and Spoonful for more details, but for now,
here is the recipe:
Himalayan sea salt
Fresh thyme leaves
Oil for deep frying (canola or sunflower oil)
Directions:Wash and dry the beets and potatoes. Finely slice with a mandolin. Make sure the
slices are dry. Heat oil in a frying pan on high heat. When the oil is hot, add the beet
and potato slices one at a time so they don't stick to one another. Don't overcrowd the oil.
Fry, stirring every so often until they are crispy. Drain on a paper towel and immediately
sprinkle with thyme salt. Serve when it cools down.
To make thyme salt, grind Himalayan sea salt with thyme leaves in
on beets and potatoes but that is personal preference. a pestle and mortar.
Notes: Beets will shrink when fried so you are better off using
larger beets. I left the skin