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Beet-Stained Potato Chips
Jun. 7th, 2007 01:22 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
mysticmirth.livejournal.comBeet-Stained Potato Chips
Ingredients:
1-large red beet, grated
6 Idaho potatoes, peeled and thinly sliced, rinse with cold water
Deep-fryer set at 350 degrees F
Method:
1. Pack the grated beet in a small pot and just cover with water. Bring to a boil and simmer for about 5 minutes. Remove from heat, let cool and strain. Reserve the beet juice.
2. Toss the sliced potato in some of the beet juice and let stand 5 minutes or so. Fry in the oil until bright red and crisp. Drain well and season with salt while still warm.
Ingredients:
1-large red beet, grated
6 Idaho potatoes, peeled and thinly sliced, rinse with cold water
Deep-fryer set at 350 degrees F
Method:
1. Pack the grated beet in a small pot and just cover with water. Bring to a boil and simmer for about 5 minutes. Remove from heat, let cool and strain. Reserve the beet juice.
2. Toss the sliced potato in some of the beet juice and let stand 5 minutes or so. Fry in the oil until bright red and crisp. Drain well and season with salt while still warm.
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