Red & Golden Beet Chips
Ah chippy, chippy, chippies! My total weakness is potato chips. I would eat them as a meal if I didn’t know any better. Just as if I were still a kid, I get so much satisfaction out of the grand opening of my favourite packet of chips. My high school boyfriend used to call me ‘the Gobbledok’, which for those of you who are not Aussie or didn’t grow up in the 80’s, was a fictional character made up by Smith’s Chips who was obsessed with eating chips.
I made some beet chips last week after playing with beets to make a chocolate cake and I loved the idea of making them with the combination of red and golden beets.
After playing around with the raw beets before they hit the oven, the stain from the washed beets left an arty statement on my plate. I know I say this all the time, but beauty is everywhere and that’s one of the things I love about working with real food, is that it is so damn beautiful and surprising.
Don’t worry if you don’t have a mandolin or a dehydrator, if you have a good knife, a steady hand and a bit of time and patience – have a go at making some chippies at home, (as the Gobbledok would say).
Red & Golden Beet Chips
1 large red beet
1 bunch of small golden beets (approx. 5-6)
2 teaspoons salt
1/4 ground paprika
1 teaspoon chilli flakes
Handful of fresh dill, chopped
Preheat the oven to 180 C (350 F) and get two large baking trays ready.
Wash and trim the beets. Use a peeler to remove the skin. Cut the beets into very thin slices. You can use a mandolin, or a sharp knife with a steady hand. Place the salt, paprika and chilli flakes into a small bowl and mix. Set aside. In two larger bowls, place the golden slices in one and the red slices the other. Add half of the spice mix to each bowl, (this will ensure the red doesn’t stain the golden beets). Toss each bowl to coat with spices. Add a lug of olive oil to each bowl and coat.
Lay out the golden slices onto one tray. Make sure the slices are not over lapping so they can crisp up. Do the same with the red beets on the other tray. Sprinkle a quarter of the dill onto the golden beets and a quarter onto the red beets. Bake in the oven for 30 minutes. Then turn the oven down to 120 C (250 F) and bake for another 20-30 minutes or until nearly crisp. Remove the chips from the oven and place on a drying rack to crisp while they cool.
Place in a bowl ready to serve and sprinkle over the remaining fresh dill. Serve with BBQ sauce.
For best results, I watched the chips closely. Smaller chips will crisp up more quickly and if your oven has hot spots like mine, those in the hot spots will also crisp up more quickly. I removed the ones that I could see were ready and put them on the during rack. The stubborn ones that would not crisp in the oven, I left a little longer after the cooking time and bumped up the temperature to 140 C.