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

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 Notes

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

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