[Annen]

Has anybody got a method of making beetroot crisps like the ones you can buy?  I have tried several times with different ways and none are as nice, or even near as nice, as the bought ones.


I add that I haven't got a deep fat fryer.

[Aunt Sally]

Have you tried them in the oven ?

http://goodfood.uktv.co.uk/recipe/beetroot-crisps/

http://m.tesco.com/mt/legacy.realfood.tesco.com/recipes/baked-beetroot-and-sweet-potato-crisps.html?un_jtt_redirect=sc

[madcat]

I tried a recipe like the Tesco one and they weren't nice at all.  Starting to burn and still flabby.  I thought about trying again at a lower oven temp, but haven't got round to it.  I suppose my enthusiasm suffered too. 

[SnooziSuzi]

We've tried them and it's a balancing act.

First, slice the beets using the narrowest gauge on a mandolin to get the thinnest chips

Next, dry them out on kitchen paper with a sprinkling of salt to draw out the moisture and to flavour .  About 24 hours should do it.

Then bake at a low 120 -130 degrees so that they dry but don't burn.  Let them cool and crisp up before eating.

Let us know how they turn out

[Annen]

Thanks, I will try the three methods and let you know.

[Annen]

Made the Good Food recipe first and they were very good, but took almost twice as long as time given.  Lots of timer peeping and running back and forward checking the oven every five.  But were lovely in the end.
The Tesco recipe with sweet potato, gave an oven setting that was too hot and the first tray was black burnt after 15 minutes.  I turned the oven down to the setting given in the first recipe for the rest and they were nice but I could have done without the cayenne pepper. Also more timer p[/size]eeping[size=78%]  [/size]and running etc...

The oven temperature seems to be the critical thing, low and slow is the way to do it.

The Good Food one is a keeper, haven't tried Snoozisuzi's yet, the 24 hour wait put me off and I have temporarily run out of beetroot. There are more at the plot though..

Thanks for the input

[madcat]

Thank you for the experiment.  I'll try again using your advice and keep it low and slow ...