I wouldn’t have believed it if I hadn’t tried it. After all, Martha’s “Candied Beet Chips” seemed of two worlds–cook sliced beets in sugar water, then dry like a potato chip?
I was used to candied fruit–boil in sugar water, then coat in sugar–and I’d even done this with pieces of ginger after making ginger syrup. I was used to homemade chips–slice veggies thin, add oil, salt and bake ‘til crisp. What would this be like?
I was tempted to defer, but the problem remained… I still had loads of beets from fall’s CSA harvest. So I made a big batch of Apple Beet soup and then gave these a try.
When they were done I was impressed. So impressed I ate the entire first batch while baking bread. And then I made more. When daughter #2 arrived home from school, she gave one a try. “These are good,” she said popping chips, one after the other, into her mouth. “What are they?”
“Beet chips,” I said, then watched the wave of horror move across her face as she backed away from the counter.
But the next day, I noticed that my container was much emptier. Either I’m eating in my sleep or …
Sweet Beet Chips
- 1/2 cup water
- 1/2 cup sugar
- 4 small to medium beets
1. Slice beets thin–1/8 inch or less (a mandoline works great)
2. Heat water and sugar in small saucepan, stirring until sugar dissolves and liquid comes to a boil. Add sliced beets and bring back to a boil. Add additional water if needed to just cover beets (wait until they boil, since this raises the water level).
3. Boil until beet slices are tender and translucent, about 20 minutes.
4. Lay beet slices in pan on parchment paper and bake at 250 for about an hour until the thinnest slices are crisp and the thickest slices are pliable but dry.
5. Let cool, then enjoy. Pat yourself on the back for creating a serving of vegetables that is addictive! (Then step away from the serving bowl….)
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