I assume it's become abundantly clear to anyone visiting this blog, that I have a thing for beetroot. I really really like it. And have been known to add it to everything. Stuffed paprikas. Meatballs. Muffins. Chocolate cake.
Well, I finally got around to making something that makes the beetroot itself the star of the dish - the very posh and absolutely adorable beetroot chips.
I'd been wondering about how to make them a while ago as they've been popping up in various nice dishes of different restaurants for quite some time now. Last summer my mom gave me this pocket-book sized book called "100 starters" and the chips were in ther. Pretty straight-forward to think about it. Just slice super thinly and deep fry (I' been wondering if maybe they should be slowly dried in the oven (as dried apple and pear chips are made). Maybe there are different ways to make different kinds of beetroot chips. Any experiences with that, anyone?
Anyhow, here are my beetroot chips and what I used them for.
Beetroot chips (peedikrõpsud):
1 beetroot, peeled, sliced with a vegetable peeler
a good amount of sunflower oil (~150 ml)
Peel and slice the beetroot. Then pat the slices down with a paper towel to absorb the extra juices.
Pour the oil into a deep saucepan and heat it to 190C (a cube of white bread will turn golden brown in a minute).
Deep fry in batches and lay out on paper-towels to get rid of the extra oil.
I found that the right time to take them out is when the slices aren't covered with the tiny bubbles any more. Take them out earlier and they'll be crinkled and soggy. Take them out later and they'll have lost the lovely purple color and all of the beetroot taste and will just taste like chips.
Sprinkle with sea salt.
Serve with a dip or on a salad.
I made a side-salad for another batch of the warm honey-glazed goat's cheese toasts :
1 pot of your favorite leafy salad (I used Lollo Rosso at that particular time)
1 generous handful of pine nuts
Beetroot chips for 1/2 a beet
about 2 tbsp of leftover glaze from the goat's cheese toasts (to make new one you'll need about equal glugs of olive oil and Balsamico + 1-2 tbsp of honey, put it on medium heat and keep swirling until smooth and combined).
Tear up the salad leaves, toss with pine nuts, sprinkle with the beetroot chips, drizzle with the glaze and serve.