Using a sharp vegetable peeler or a knife, cut 1 pound of peeled beets into paper-thin slices. Heat 3 cups of oil in a pan and cook the beet chips in hot oil, in batches, until they are crisp and browned. Drain on paper towels and keep warm in a preheated 350 degree F. oven while cooking the remainder.
Serve chips with Ranch dressing for dipping, or mayonnaise blended with chopped fresh herbs.
From “The Essential Vegetarian Cookbook,” Borders Group, Inc. 2005.
