Tuesday, July 20, 2010

Beet Chips

More beets from the garden means more recipes to test out.  This time - homemade beet chips.

We tried two options for beet chips - deep fried or oven roasted.  We did both, just to see which we preferred.
Can you tell which ones are deep fried and which ones are oven roasted?  Neither could we. Even when tasting, it was hard to tell which was which.   (The ones on the right are deep fried.)

We discovered that oven roasting is easier and a little less oily.  We also discovered that we don't really love beet chips.  They're an odd combination of sweet and earthy, which works in soups, salads and side dishes, but not in chips- at least for us.

But it's something you should definitely try out for yourself.  Here's the oven roasted technique we tried.

Oven Roasted Beet Chips
Olive Oil

Wash the beets and scrub off any dirt.
Do NOT peel.
Slice thinly with a mandolin. (Remember, wear an apron or one of your least favourite shirts.)
Toss with olive oil and salt.
Place on baking sheet.
Bake in 400 degree oven for 30 minutes or until crisp.
Watch and turn to ensure they don't burn.

Note: The beets will shrink a lot as they loose their moisture.  Next time, I'll use bigger beets and save my young tender ones for other recipes.

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