It is beetroot season on the farm and that means roasted beetroot salad, antonio’s take on Auguste Escoffier’s famous beetroot and caramelised onion tart, beetroot relish and of course, beetroot chips.
What you have never heard of beetroot chips – just think potato chip but beetroot. They are a heavenly treat, packed with flavour and far less calories than regular potato chips because they are baked rather than fried. Best of all, they are dead simple to make.
I promise, family and friends will be unable to resist.
Makes approximately 250 – 300 grams
6 medium beetroot (cleaned and peeled)
¼ cup olive oil
2 teaspoons salt
3 teaspoons rosemary sprigs (finely chopped)
1. Cut the beetroot into thin slices (no more than 1 mm thick). You can use a mandolin or a sharp knife, choice is yours – just be careful.
2. Place the cut slices into a bowl and add the oil, salt and rosemary. Stir the oil, salt and rosemary through the beetroot slices, ensuring that each slice is coated and allow them to sit for 5-10 minutes so the salt can remove some of the excess moisture in the beetroot slices.
3. Meanwhile pre-heat an oven to 150ᵒ C and line some baking trays with baking paper.
4. Once you notice that a pool of water has form in the bottom of the bowl, you can begin to arrange the individual beetroot slices on the trays.
The slices should be placed in a single layer – this will help with cooking and drying as well as prevent the slices sticking to each other.
As you remove each slice from the bowl, shake it slightly to remove any excess liquid.
5. Place the trays into the oven and cook for 45 – 50 minutes. The length of time needed to dry and cook the chips is dependent on the size of the slices and their thickness.
6. You will know when the chips are cooked and dry because they will have a pale colour and be firm to the touch.
7. Remove from oven, place into a bowl and sprinkle with a extra granular salt.
You can store these chips in an airtight container at room temperature for approximately 2 weeks.