Beet Chips

My favorite restaurant serves beet chips on their house salad instead of croutons, and they are perfection. Crispy and sweet, they are a perfect accent to the intense vinaigrette dressing.

My friend and I were eating there just last Friday, just like we did the Friday before that….I did mention it’s my favorite restaurant didn’t I? Anyway, we were munching our beet chips, and she said, “wouldn’t these be great with a sandwich instead of plain old potato chips?” I can report they are wonderful with a sandwich. I made a roast beef sandwich for lunch today with lots of eye watering horseradish and the sweet beet chips were a wonderful compliment. Thanks Anna for the idea.

They are as easy as 1,2,3 to make. I sliced the fresh beets with my mandolin.

I dropped a single layer at a time into hot vegetable oil. They only take a few seconds to cook.

Turn the fried chips out onto a paper towel. They are not crisp right when they leave the oil, they crisp as they cool.

Enjoy! and have a great weekend,

the wanna be country girl – Caroline

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2 Responses to Beet Chips

  1. Kimberly says:

    They look amazing! Did you salt or season them? Headed to the store for chicken ‘n dumpling ingredients and will add beets to my list to go with burgers on Sunday:) Thanks!

    The Wanna Be Country Girl Reply:

    Hi Kimberly,
    I did add a little kosher salt, but they are really just as good without it. Next time I make them I won’t add anything. Hope you enjoy them!

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