In honor of TGI Fryday, here's a last minute addition to our Super Bowl Sunday lineup...fried beet chips.  Not only do they look cool and taste great, they couldn't be easier to make. 





Simply heat 1-2 inches of oil (preferably peanut) to 350 degrees in a deep sided pot.  Meanwhile wash and remove the ends from a bunch of beets and slice very thin, approximately 1/8 inch, using a mandoline if available or some master knife skills.  Working in batches fry until the chips start to curl and have almost entirely stopped bubbling, approximately 3 minutes.  Remove, dust with sea salt and drain on paper towels then serve immediately.

This particular batch was used as a garnish for a killer cauliflower soup recipe in Thomas Keller's new book, Ad Hoc at Home.  Not only does the book have a pig on the cover, the instructions and recipes are truly amazing so check it out as soon as it's back in stock!





- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)