December 10th, 2011

Beetroot chips with dill salt

Beetroot chips are fantastic. And beetroot and dill go particularly well together. We love the taste of beetroot chips, and I thought it was about time I tried making some at home.

I started by slicing my beetroot very thinly and evenly. I suppose a mandolin would be good here, but we don’t own one. A good chance to practice your knife skills (and end up with lovely pink fingertips in the process).

I fried them in batches in canola oil in a wok, at about 200°C, until they were dark but not burned. It was a bit hard to control the temperature of the oil on the stove. I suppose you could do these more healthily (in the oven maybe), but where’s the fun in that?

They came out of the wok soft, but went crispy very quickly as they cooled.

Dill salt is just that: finely chopped dill and sea salt.

Once the chips ware cool I tossed them in the salt. That’s it! They were crispy and crunchy, with a distinct beetroot flavour, and the dill made them a little more interesting.

I guess you could store left-overs in a paper bag or something, but they didn’t last more than about 15 minutes once they were cool enough to eat. Definitely a hit.

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