CHIOGGIA BEET CHIPS

APP, ENTREE, SIDE DISH, DESSERT?
Side dish
RELATED DISHES
FEEDS HOW MANY?
2
TIME COMMITMENT?
15 mins
FAST, WEEKNIGHT, WEEKEND?
Fast
STAIRMETER?
Just the beets, simple list
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
One of the joys of having a CSA is having to make due with whatever they give you. The week I got chioggia beets, I was kinda stumped. I decided to slice them and fry them and was pretty happy with the result.

INGREDIENTS
Chioggia beets (4-5, they’re pretty small)
Grapeseed oil (or another high smoke point oil, enough to fry the chips)
Salt to taste

DIRECTIONS

  1. Heat oil for frying. If you have a candy thermometer, great (~365° F). If not, that’s ok (you may want to sacrifice a beet chip to make sure it’s hot enough).
  2. Meanwhile, wash and dry beets. Then slice them into very thin discs–preferably using a mandolin (side story: this was the first time I used a mandolin since I sliced my finger making potato chips on Halloween… blood all over the potatoes).
  3. Working in batches (very important), fry the chips for about 2 mins, maybe even less. The chips will shrink a lot.

BOTTOM LINE: Healthy-ish chips with a sweet aftertaste. Plus they look super cool.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: