I was watching Diary of a Foodie the other day & at the end of the episode they showed how to make baked beet chips. Well, I love beets & beet chips & thought how wonderful that these were baked instead of fried. I bought some beets this weekend & made the chips for a side dish with grilled sausage last night.
They were certainly pretty & sweet but were a chip for all of about 3 minutes before going soggy. The recipe does say to cool them completely & then keep them in an airtight bag until right before serving because they will go soggy. But really, I cooled ours, served them right away & they got soggy & chewy as we ate dinner. I think the first couple were crisp. I wonder if perhaps I need to slice them even thinner next time, mine were under 1/8 of an inch? I'm also wondering if I can blanch them in water instead of a simple syrup, beets are nice & sweet on their own. Has anyone else tried making baked beets chips with any success?
2 medium beets with stems trimmed
1 cup water
1 cup sugar
Peel beets with a vegetable peeler, then slice paper-thin with slicer. Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Put oven rack in middle position and preheat oven to 225ºF. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature.