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?
Equipment
- v-slicer or mandoline
- deep-fry thermometer
Ingredients
- 4 beets
- 1 garlic clove, minced
- 1 teaspoon finely minced fresh rosemary leaves
- 2 tablespoons salt
- 10 cups vegetable oil
Directions
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
I’ve made something very similar but baked it, which was a bit healthier, easier and still had the nice same crunch!
Sounds delicious – I’ll have to try baking them next time!
I was reading this hoping they’d be baked. Michelle, what temp do you bake them and approximately how long? Thanks!
I am slightly afraid of my deep fryer, but I do love beets!
Tell me, do they stay crunchy for awhile? Can you make them ahead.
I did a little research and it appears that you can bake them at 375° F for 45mins – 1 hour, turning halfway. I would keep a close eye on them, just to make sure they don’t burn. Please let me know how they turn out!
Beet chips is one of my favorite chips. And its so easy to make. I’ll try your version the next time I crave for it.
I baked them at 350 on two sheets. I did twenty minutes and then rotated the sheets to keep the lower one from burning. After you take it out of the oven, let it cool and then serve! http://funandfearlessinbeantown.blogspot.com/2010/02/steak-tips-and-beet-chips.html
Thanks for sharing!
I’m not sure that I would make them too far ahead of time – I think they taste best the same day, but mine stayed nice and crunchy for a few days.
Beet chips are some of my faves, especially with the rosemary salt. They’re also great paired with sweet potato and/or parsnip chips as well!
Kale chips! They’re like healthy, green popcorn
Great idea – I’ll have to try that!
I love beets and I bet I would love these chips!
I wish I could of tried them!
Can I say, Ooh! Ooh! Ooh!
I love this recipe and I love this blog. I am growing beets right now, so I will absolutely try this. I’ve bookmarked it.
Thanks for sharing!
Beet chips is one of my favorite chips. And its so easy to make. I’ll try your version the next time I crave for it.