Beet Chips With Lime Salt

1. Lime Salt:

2. Preheat oven to 325°F (160°C).

3. Combine sea salt and lime zest in a pie plate.

4. Bake salt for 10 minutes. Cool.

5. Beet Chips:

6. Pour vegetable oil into a sauté pan. Using a candy thermometer to check temperature, heat oil to 325°F (160°C).

7. Add the beet slices in small batches and fry slices about 2 to 3 minutes or until golden and crisp.

8. Drain on paper towels and season with lime salt, serve immediately.

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Nutrient	Quantity
Total fats	872 g
Energy	7516.64 kCal
Total lipid (fat)	872 g
Fatty acids, total saturated 16:0	70.632 g
Fatty acids, total saturated 8:0	28.776 g
Choline, total	1.744 mg
Fatty acids, total saturated 10:0	32.264 g
Fatty acids, total saturated 18:0	24.416 g
Fatty acids, total saturated 18:1 undifferentiated	99.408 g
Fatty acids, total saturated 18:2 undifferentiated	13.952 g
Fatty acids, total saturated 14:0	143.008 g
Fatty acids, total saturated 12:0	409.84 g
Fatty acids, total polyunsaturated	13.952 g
Phytosterols	828.4 mg
Fatty acids, total saturated 6:0	1.744 g
Vitamin K (phylloquinone)	215.384 g
Fatty acids, total saturated	710.68 g
Fatty acids, total monounsaturated	99.408 g
Vitamin E (alpha-tocopherol)	33.2232 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vegetable oil	4 cups	7516.64	0	872
fine sea salt	0.66 cup	0	0	0
beet	8	0	0	0
lime zest	4	0	0	0