How can we make crispy fried beetroot chips with a bright red color? I tried several times with or without maïzena in many different temperatures but the result was soft chips or chips with a dark brown color.
Not sure if this qualifies for an answer since I had never done beetroot chips. If not I would be happy to remove it.
I had success with parsnip and apple chips:
dip in 65°C dilute citric acid solution for 2-3 minutes (inhibits maillard), diluted vinegar or lemon juice works too
dry chips well on kitchen towel and place neatly on an oven tray without overlapping
put onto the lowest rack in a fan oven at the lowest temperature (<100°C)
bake overnight for 8-12 hours