Food & Cooking Recipes Dessert & Treats Recipes Candied Beet Chips for Chocolate Beet Cake 3.8 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 10 mins Total Time: 1 hrs 40 mins Yield: Makes 1/2 cup Candying the beets rather than simply baking them makes the chips beautifully translucent and sugary-crisp. Ingredients 4 baby beets, preferably Chioggia 1 ½ cups water ½ cup sugar Directions 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. 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. Rate it Print