I decided to make my own beet chips after coming across various blog sites that showcased a variety of home made chips. Golden beets do not bleed like ruby red beets and tastes much milder. I found a bunch of it at the local Whole Food's.
I dusted off my mandoline and sliced the beets thinly. Heat some canola oil to 375 degrees - use a thermometer as it takes out the guess work of the right temperature. If the oil is not hot enough, you will end up with soggy chips, low on the crunch factor. Too hot and the chips will burn.
Fry thinly sliced beets in small batches and drain on a cookie sheet lined with some paper towel to absorb excess oil. Sprinkle some salt if you are so inclined . We could not wait - we devoured the whole lot standing in the kitchen while dinner got cold . Who needs dinner when you have a whole tray full of sweet and crunchy chips?