advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candied Beet Chips

Candying the beets rather than simply baking them makes the chips beautifully translucent and sugary-crisp.

  • Prep:
  • Total Time:
  • Yield: Makes 1/2 cup
Candied Beet Chips

Source: Martha Stewart Living, November 2011

Ingredients

  • 4 baby beets, preferably Chioggia
  • 1 1/2 cups water
  • 1/2 cup sugar

Directions

  1. Preheat oven to 250 degrees. Slice beets very thinly into rounds, preferably on a mandoline. Bring water and sugar to a boil in a small saucepan, stirring constantly until sugar dissolves. Add beets. Reduce heat, and simmer until slightly translucent, about 30 minutes.

  2. Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a nonstick baking mat. Bake until dry and slightly firm, about 1 hour.

Cook's Note

Storage: Chips can be stored in an airtight container at room temperature for up to 2 days.

Related Topics