The moment I heard about beet chips I knew I had to try and make them. Crunchy, healthy, flavorful – what’s not to love about that?! I had planned on making them in January when I was posting a lot of appetizers, but time got away from me and I didn’t have the opportunity to get these done. Last week, when I came across this recipe that includes a garlic rosemary salt I knew the time had come to make them. I’ve never made chips before and am really pleased with the way they turned out – I’ll definitely be making these again soon.
What are your favorite chips to make?
- v-slicer or mandoline
- deep-fry thermometer
- 4 beets
- 1 garlic clove, minced
- 1 teaspoon finely minced fresh rosemary leaves
- 2 tablespoons salt
- 10 cups vegetable oil
Wash the vegetables and dry well – set aside.
In a small bowl combine the garlic, rosemary and salt – set aside.
Warm the oil in a large pot over high heat to 350° F.
Trim 1-inch off the root end of the beets. Using the v-slicer or mandoline, slice the beets into very thin slices – about 1/8-inch thick.
When the oil is hot add about a quarter of the beets. Let them fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Using a mesh sieve or slotted spoon, remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary and salt mixture. Continue with the remaining beets. Let cool complete and transfer to a serving plate.
adapted from a recipe found here