These crispy beetroot chips with citrus and rosemary salt are an elegant party food idea that’s ideal for entertaining. With just a few simple ingredients and 30 minutes from start to finish, these beetroot chips are so delicious you might need to make a double batch. Â
Ingredients
Method
Using a mandoline, slice unpeeled beetroot very thinly.
Add the rosemary, 2 tablespoons sea salt flakes and citrus rind in a mortar and pestle; gently pound until combined. Stir through remaining salt flakes.
Heat the oil in a large heavy-based saucepan to 180°C (using a deep fry thermometer). Deep-fry beetroot chips, in batches, for 2 minutes or until golden brown and tender. Drain on wire racks over a tray.
Serve immediately sprinkled with salt mixture.
Beetroot chips serving suggestions
These deep-fried chips are best served immediately after cooking for maximum enjoyment.
Beetroot chips are delicious on their own, but they also work beautifully alongside cheese and charcuterie boards, or as part of a spread of dips.
How to store fresh beetroot
Store fresh beetroot in fridge, ideally in the crisper, with roots separated from leaves.
How to prepare beetroot
Give fresh beetroot a good scrub with a vegetable brush instead of peeling the skin. Trim away the leafy tops, then use the mandoline to carefully slice the unpeeled beetroot.
