Homemade potato and beetroot chips

Name: Homemade potato and beetroot chips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 large waxy potatoes (approx. 200 g each; e.g. Cilena); 2 large beetroot (about 175 g each); 1 1/2 l Oil (e.g. sunflower oil); 7-10 Tbsp Sea salt

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 large waxy potatoes (approx. 200 g each; e.g. Cilena)
2 large beetroot (about 175 g each)
1 1/2 l Oil (e.g. sunflower oil)
7-10 Tbsp Sea salt

Directions

1
Peel and wash the potatoes, slice or cut them into slices of about 2 mm thickness. Beetroot (Attention - strong colouring, best to wear disposable gloves!) wash, peel, also slice or cut into 2 mm thin slices.
2
Heat the oil in a deep fryer or a wide pot to approx. 180°C. Fry the potato slices in it in 3-4 portions for 2-3 minutes until golden brown, submerging the potato slices from time to time. Lift them out with a skimmer and let them drip off on kitchen paper.
3
Sprinkle with salt. Let it cool down.
4
Fry beetroot in 3-4 portions in hot frying oil for 3-4 minutes. Lift out, drain and sprinkle with salt. Let cool off. Sour Cream tastes good with it.