|Thinly sliced little beets... If yours are a bit|
Everyone should love beets. They're sweet and delicious and vegetable-y and really really pink. They're so sweet, and fresh, and GOOD tasting. Like nature is letting you know you should eat them. Also - they're apparently experiencing some sort of trendy food resurgence and cropping up on fancy plates all over the place. This is a repost from my FIRST EVER POST. I'm not sure why 'beet chips' was selected as an appropriate first post - but here we go! Reposted all over again.
You can also do this with potatoes and/or sweet potatoes. I also briefly experimented with carrot chips but I haven't figured that one quite out yet.
I really do love beets. Revisiting this post makes me want to get way into beets again. Beet chutney, beet salad, beet compote! Pink beets, golden beets! This is a great side to a bbq meal, an appetizer, or to have out with other dips (cobb salad dip perhaps??)
Important things to remember: do not wear white when cooking with beets and do not be frightened if (when) they turn your pee pink.
beets! - as many or as few as your heart desires. I used about 3, normal sized beets for this recipe. It should give you roughly 1.5-2 cups of sliced beets.
1/3 cup sour cream
1 tbsp fresh chives, chopped
garlic (to taste)
olive oil for saute-ing said shallot+garlic
salt and pepper
other things you'll need:
a deep fryer
- Preheat your deep fryer to 365 F.
- Wash and prep your beets. This entails cutting off their stems (where the leaves come out) and their tails (little curly end bits).
- Slice your beets as thinly as you can using either the big blade on a cheesegrater, a mandoline (watch your fingers! Everyone I know with a mandoline has lost some finger) , or with some very fine knife skills. Give them a pat with a towel if they're still damp.
- Toss those beets in the deep fryer and wait. Cooking time depends on how thinly you sliced them, so check on them after 5 minutes or so. sometimes it can take up to 10 minutes. you'll know they're done once they're crispy almost like potato chips.
- While your beets are frying mix up your sauce. Saute your shallot and garlic in a pan, in a little bit of olive oil. Once they shallot is fragrant and translucent, add a little salt and pepper. Cook 1-2 minutes longer and then remove from heat. Mix into the sour cream. Add chives, dill, and salt and pepper to taste (if necessary).
- Eat your beet chips with your delicious dipping sauce.