Potato & Beetroot Chips

Name: Potato & Beetroot Chips
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 4 Potatoes (approx. 175 g each); 2 beetroot (about 175 g each); 1 1/2 l Oil; 7-10 Tbsp coarse salt

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

4 Potatoes (approx. 175 g each)
2 beetroot (about 175 g each)
1 1/2 l Oil
7-10 Tbsp coarse salt

Directions

1
Peel the potatoes, wash them thoroughly and slice them into approx. 3 mm thick slices. Beetroot (bleeds heavily, best to wear disposable gloves) thoroughly wash, peel and also slice into 3 mm thick slices.
2
Heat the oil in a wide saucepan, fry the potato slices in it in 4 portions until golden brown. Turn the potato slices over. Lift them out with a skimmer and let them drip off on kitchen paper. Sprinkle with salt.
3
Fry the beetroot in 3 portions in hot frying fat while turning for 3-4 minutes. Lift out with a skimmer and let it drip off on kitchen paper. Sprinkle with salt. Sour Cream tastes good with it.