Monday, September 28, 2009

beet chips

This recipe was listed on the back of the weekly newsletter in the CSA box, which also contained a beautiful bunch of beets. Be sure to slice them super-thin for the crispiest result. A pretty purple (and antioxidant-packed) alternative to potato chips!

Beet Chips

1 bunch beets, stems trimmed to 1 inch
1 c. water
1 c. sugar
olive oil
sea salt & freshly ground black pepper

Peel beets with a vegetable peeler, then slice thin with a slicer or knife, using stems as handles.

Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and allow to stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. 

Put oven rack in middle position and preheat oven to 225 degrees.

Grease a shallow baking pan with olive oil, then arrange beet slices snugly in 1 layer. Season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool). Serve immediately.

1 comment:

  1. I tried these last night and I have to say I was skeptical... but they turned out great! They crisped right up when I pulled them off the baking sheet and they were so sweet they tasted like candy! I've been wondering what to do with the beets from my box, but I'll be making these again for sure! Thanks for sharing!


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