Useful snack! Beet chips. Beetroot, potato and parsnip chips Beetroot chips
Description
Beetroot chips - does it really happen? We will answer you with confidence, what else happens. On sale in our region, it is extremely rare, but in the UK they have long been a familiar product in the windows, almost the same as our potato chips. Apple chips are sold there, which taste like drying we are used to, and even from carrots.
Despite the unusualness for our consumer, these products are very tasty, and most importantly, very healthy, because such chips can be eaten without fear by children in unlimited quantities. In dried products, all useful substances remain practically unchanged, and when they enter water or an environment where they can absorb liquid, they have the ability to recover and release these substances in full. Of course, it is no secret that any dried fruits are high in calories due to the large amount of sugars in them and can affect the metabolic processes in the human body, but for the most part, this does not threaten children - the metabolism of the child's body, their rhythm of life and speed of movement, burn all the calories in the best possible way.
The recipe for unusual chips for us is simple. The drying process is a little long, but if you have household appliances in the kitchen, it is as easy as possible. The essence of the cooking process itself is reduced to preparing fresh beets for drying, adding spices and oil, and the drying process itself. It is noteworthy that you can cook chips in the microwave, in the oven, preferably convection, or in an electric dryer. Only the cooking time will differ. Beetroot chips will cook the fastest under the influence of microwaves, the delicacy will take the longest to cook in the dryer, and they will turn out to be the most delicious in the oven.
We invite you to combine business with pleasure and make these unusual chips at home with your own hands, using the recipe with detailed explanations and step-by-step photos. We recommend cooking chips in secret from relatives, treat them, and then ask them what product, in their opinion, they ate. We assure you that your household will be very surprised by the composition and overwhelmed by the taste of the delicacy. There will be no one indifferent, because beetroot chips are so tasty that you will lick your fingers.
Ingredients
Beetroot Chips - Recipe
Let's take beets: yellow (sugar) or ordinary burgundy (vinaigrette) - the main condition is that it be dense and juicy. We chose both varieties for clarity, but we will prepare them separately, because burgundy beet juice has the ability to penetrate well into related products and quickly color them. Ideally, beets should taste sweet. Using a brush, wash the vegetables in running warm water, dry them, and cut off the leaf rosette, and then peel the beets, trying to remove the layer as thinly as possible. A special paring knife will help facilitate the process. With the same knife or with the help of a grater-vegetable cutter, cut the peeled beets into slices about 1 millimeter thick. Let's start the process of making chips with the preparation of yellow beets.
Rinse burgundy beets in running water. Then peel and cut into beautiful thin slices, like sugar beets.
You will get approximately the same number of plates of different colors. We will lay out each type of beet on separate baking sheets, after laying them with baking paper. If the paper is one-sided, then lay the smoothest side up - this will help you easily remove the chips from it at the end of drying.
Mix olive oil, salt and ground pepper in a large bowl. Then add the yellow beet slices to this bowl and mix well. Leave for half an hour - this mixture will draw out the juice from the beets, and the chips will cook faster. After a while, begin to carefully remove the plates from the oil, try not to touch with your hands so that there is no dry place left, otherwise it may char. A wooden toothpick or a sharpened skewer will facilitate the laying out process. In the remaining juice with olive oil and spices, put the beetroot vinaigrette. Repeat procedure.
When the beets are laid out on baking sheets, preheat the oven to 150 degrees Celsius or 135 degrees for a convection oven. We expose sheets in it and leave for an hour. After a while, the beets will dry out a little. You can combine dried chips on the same baking sheet, but if you decide to deliver a new baking sheet, then do not mix beets of different degrees of drying on one sheet. When the edges of the plates dry out and become brittle, turn the chips over to the opposite side. Just don't do this with your hands, because the beets will quickly absorb moisture from your hands, and stains will definitely appear on them. Also, you can burn yourself, because the records are quite hot.
When the beetroot dries and becomes crispy and brittle, carefully remove it with a spatula from the baking sheet and place in a single layer on multi-layered paper napkins. Pour the cooled chips into a beautiful vase, and call the tasters. And now enjoy the beautiful view of beetroot chips and their amazing, unusually delicate taste. By the way, beet chips are perfectly stored for several days in a tightly closed container without air access and retain their fragility and taste. Although, in order to store such yummy for so long, you will have to cook more than one batch of goodies.
What to do if you sometimes want to sit with a glass of wine in good company, but then it would not be excruciatingly painful for what you ate while intoxicated? Show hypocrisy and look for snacks easier!
Ingredients:
Two small beets
two cloves of garlic
Three tablespoons of water
Tablespoon of olive oil
Salt, pepper, herbes de Provence dry mix
Cut the beets into thin slices. With a knife - then the slices are obtained with a thickness of 1.5-2 mm, or with a vegetable peeler - then very thin chips are obtained.
Grind and mix (can be in a blender) garlic, water, oil, salt, pepper, herbs. I will explain about water and oil: after several experiments, I liked the ratio of 3:1. If you do not add oil at all, the chips turn out dry, if you add more - for my taste, too greasy. If you don’t marinate at all and spread the “solution” on top, it turns out tasteless, since the beets do not have time to soak. However, it all depends on the oven and other conditions, so everyone has their own ideal proportions.
Put the beets in a deep bowl and pour over the “marinade”, leave for several hours, stirring occasionally.
Arrange the beetroot slices on a baking sheet and place in the oven. At a temperature of 150 degrees, cooking will take about 25 minutes, but if the beets are cut into "shavings", then 15 minutes is enough. It is better not to leave future chips unattended and to look into the oven regularly, because it is very important not to overcook.
Healthy chips are ready!
A few words about variations on a theme (for inspiration)
Exactly the same recipe makes excellent carrot chips (another wonderfully healthy vegetable!)
Oriental-style chips: garlic and herbs de Provence are replaced by cumin, coriander and cardamom…
... and sometimes - in Caucasian, with hops-suneli.
Enjoy your meal!
Beetroot chips in the oven, recipe
Oven beetroot chips are a rather unconventional but very healthy addition to a meal or snack. This is also a great way to feed a healthy vegetable to a child who was initially not enthusiastic about it.
Such chips will not only add variety to the diet, but, above all, improve health, because beets are one of the few vegetables that practically do not lose their beneficial properties during heat treatment. In addition, they contain a lot of fiber, which gives a feeling of fullness and reduces cravings for snacks.
The benefits of beetroot chips
The calorie content of beets is very low, only 44 kcal per 100 grams. This vegetable is a rich source of calcium, phosphorus, magnesium, potassium, iron, folic acid, beta-carotene, antioxidants and vitamin C. It improves immunity and strengthens the circulatory system, so it is recommended for people suffering from anemia and blood diseases, as well as for pregnant women.
Useful properties of beetroot chips:
- do not contain harmful cholesterol;
- regulate blood pressure;
- improve blood composition, increase hemoglobin;
- slow down aging;
- help protect the body from cancer;
- cleanse the body of toxins;
- improve the condition of the skin, hair and nails.
You can cook them in the oven or microwave.
Recipe in the oven
Ingredients:
- 3 large fresh beets;
- 2 tablespoons of vegetable oil;
- a pinch of basil, oregano, marjoram, chili pepper;
- a pinch of salt.
Cooking:
- Rinse the vegetables, cut off the peel, and then cut them into small bars no more than 1 cm thick.
- In a bowl, mix olive oil and spices.
- Transfer the chopped beets to a bowl and mix them thoroughly with the spices and oil.
- Line a baking sheet with parchment paper and arrange the beetroot pieces on it. Put in an oven preheated to 200 degrees. Bake chips for 30 minutes. During this time, you need to open the oven a couple of times and mix the contents of the pan.
- After this time, turn on the blower in the oven and bake the chips for another 10 minutes.
You can use any other spices that you like the most to add flavor and flavor to the chips. Enjoy your meal!
Don't know what to please your family? Tired of everything, and it seems that nothing is possible to surprise guests? Beetroot chips come to the rescue. From the most ordinary red beet, which is put in borscht. It is highly likely that they have not seen or tried this yet. And beetroot crisps are not only tasty, but also much more useful than potato ones. You can eat vegetable chips with yogurt and sour cream, sprinkled with any spices and spices, but you can not season anything - it will be much more useful.
What to take:
- 400 g beets;
- a quarter teaspoon of ground dried garlic;
- four tablespoons of olive oil;
- a teaspoon of dried rosemary;
- salt.
Cooking order:
- Turn on the oven and let it heat up to 150 degrees.
- While it is heating, you need to prepare the products: mix ground dried garlic with dried rosemary and salt and grind it all in a spice mill.
- Peel the beets and cut into circles as thin as possible - about 1 mm.
- Brush beetroots with olive oil and mix well.
- Lay two layers of parchment paper on a baking sheet. Arrange beetroot circles on it and sprinkle them with ground seasoning mixture.
- Put in the oven for 15 minutes, remembering to monitor their readiness, as the cooking time may be slightly different. Then turn over and keep the same amount.
Remove the beetroot chips from the oven and let them cool completely. After that, you can put it on a plate and carry it to treat relatives or friends.
Chips from carrots and beets
To prepare three servings of this tasty snack, you will need the following ingredients:
- two small beets;
- two medium carrots;
- a tablespoon of Italian or French herbs;
- a tablespoon of olive oil;
- two teaspoons of fine salt.
How to do:
- Rinse beets and carrots thoroughly under running water using a brush, wipe dry with a towel. The skin does not need to be cleaned.
- Cut the beets and carrots into the thinnest possible circles. To do this, you need a very sharp knife with a wide blade or a special grater.
- Turn on the oven and let it heat up to 180 degrees.
- Cover a baking sheet with baking parchment, grease it with vegetable oil with a brush.
- Arrange beet and carrot mugs on a baking sheet close to each other, brush with oil on top with a silicone brush and put in the oven. You will have to bake the chips in several passes.
- The approximate roasting time is 15 minutes on each side, but this time may vary, so you need to watch the vegetables so that they do not burn. A sign of readiness is a decrease in size, darkening, wrinkled appearance.
Remove the chips from the oven, wait for them to cool completely and sprinkle with a dry mixture of herbs. If desired, you can sprinkle them with ground paprika. Crisps can be dipped in natural yogurt mixed with minced garlic and aromatic herbs.
deep fried
Beetroot chips can be deep fried. This will require a deep fryer, but if you don’t have one, you can get by with a regular pan.
Procedure:
- Wash the beets, peel, cut into thin circles with a sharp knife or vegetable peeler. It is not necessary to cut into circles, you can also cut into cubes or plates.
- Pour vegetable oil into a small saucepan so that it fills ¼ of it. Put on fire and heat up. Dip beetroot plates (or circles) into a pan with hot oil, fry until tender, then remove and place on a paper towel so that excess fat is absorbed into it.
- Ready chips can be sprinkled with salt, pepper, and other seasonings. But you can do absolutely nothing. Beetroot chips are sweet.
With balsamic vinegar
Another unusual recipe for beetroot chips. To prepare this dish you will need the following ingredients:
- beet;
- olive oil (30 ml);
- ground paprika;
- honey (50 ml);
- balsamic vinegar (100 ml);
- salt.
Cooking order:
- Wash and peel the beets, thinly cut with a knife (using a grater or vegetable cutter) into circles so that the thickness does not exceed two millimeters.
- Put the beets in a container, such as a saucepan, pour in a little olive oil, add paprika, salt to taste and mix. This must be done carefully so as not to break the mugs.
- Line a baking sheet with parchment paper and lay the beetroot blanks on it.
- Put the baking sheet in the oven preheated to 160 degrees for 30 minutes.
- During the baking of beets, the oven door needs to be slightly opened (if there is a blowing function, then set to 30%, then the door does not need to be opened) to ensure air circulation.
- After half an hour, you need to get a baking sheet with future chips and turn them over to the other side, reduce the temperature in the oven to 120 degrees, leaving the same fan settings, and keep for another 20 minutes. The process must be controlled, because everyone's ovens are different. Chips should never be overexposed, otherwise they will be inedible.
- While the beets are cooking, you need to make the sauce. Put the balsamic vinegar on the stove and evaporate to half the volume, that is, 50 ml should be obtained from 100 ml. It is recommended to do this with the window open. When the vinegar has evaporated, remove it from the stove and cool to 40 degrees. After that, add honey to it and mix until smooth (40 degrees is the optimum temperature for dissolving honey). You can add ground allspice and a little salt to the sauce, but this is optional.
Remove the chips from the oven and let cool. Pour the sauce (in a thin stream) just before serving, or put it in a separate bowl so that you can dip the chips. Prepared according to this recipe, they turn out sweetish-salty, crispy and tasty. The main thing is that the dish is unusual.
They require a different approach. Before laying raw carrot slices on a baking sheet, pour them with a mixture of natural orange juice (1 tablespoon), ground cinnamon and nutmeg and mix. Then put in the oven, heated to 120 degrees, for 45 minutes (until a golden crust appears).
Conclusion
There are quite a few beetroot dishes. Only borscht, cold beetroot, vinaigrette and raw vegetable salad come to mind. Homemade beetroot chips can serve as both a dessert and an appetizer.
David Simsive, chef of the chain of restaurants "Odzhakhuri":
“Georgian cuisine has a very tasty dish that can be served as a separate appetizer, as a spread for sandwiches or served as a side dish for meat and poultry. We are talking about pkhali - a vegetarian pate with walnuts and various vegetables. Try cooking it with boiled beets.
Ingredients (for 4-6 servings). 800 g boiled beets, one medium-sized red onion, 150 g walnuts, 4 sprigs of cilantro, 1 stalk of celery, pomegranate seeds for decoration, salt and pepper to taste.
Instruction. Boil the beets until tender, cool and peel. Pass onion, celery and beets through a meat grinder, mix, add chopped walnuts, salt, spices. Blind balls of 50 g each, decorate with pomegranate seeds when serving.
Beetroot with tarragon cappuccino
Carlo Grecu and Givi Khatisov, chefs of the restaurantOnePot:
“Even if it seems to you that summer is about to end, this is not a reason to be upset. Better cook yourself a light summer soup for lunch or dinner - beetroot soup. By the way, you can serve it not only cold, as they do in the heat, but also warm it up if it’s rainy and cool outside.”
Ingredients (for 4 servings). 250 ml freshly squeezed beetroot juice, 200 g cucumbers, 300 g tomatoes, 100 g sweet bell peppers, 1 tsp. Worcestershire sauce, a slice of Borodino bread, a pinch of sugar, salt to taste. For the tarragon cappuccino: 100 g tarragon (tarragon), 100 ml water, 5 g lecithin, salt to taste. For submission: 1 radish, half a small cucumber, a quarter of bell pepper, a sprig of basil.
Instruction. Place all soup ingredients in a blender and puree. Salt the beetroot to taste. For the tarragon cappuccino: Blend all ingredients in a blender until foamy. Pour cold or hot soup into bowls. Arrange basil leaves, finely chopped radish, cucumber and bell pepper on top. Spoon the tarragon cappuccino on top of the soup.
Salad with feta cheese and beets according to an old Serbian recipe
Zharko Karaklaich, restaurant chef"N.Tesla":
“A very simple salad that does not require any special equipment or culinary experience from you. If you boil the beetroot in advance and store it unpeeled in the refrigerator, then preparing this salad will take you a few minutes. A great option for a quick, tasty, healthy and light dinner.”
Ingredients (for 1 serving). 1 small beetroot, 20 g cheese, 100 g mixed lettuce leaves, 1 tsp. vegetable oil, salt to taste.
Instruction. Boil the beets for 2 hours, cool, peel and cut into large strips. Cut up the lettuce mix. Mix lettuce and beets, add oil and salt. Put on a plate, grate the cheese on top.
Beet mille-feuille with avocado
Alexey Besedin, brand chef of a chain of restaurantsilForno:
“A light vegan dish that will replace your boring salad. In general, beets and avocados go really well, so you can experiment with the two in different ways. Just choose a ripe avocado - its tender flesh will well emphasize the taste of boiled or baked beets.
Ingredients (for 1 serving). 1 small boiled beet, 1 cherry tomato, a handful of arugula, 3 rye croutons, 1/2 tsp. balsamic cream. For the guacamole sauce: 1 avocado, 1 tsp. olive oil, 1 tsp. lemon juice, salt and pepper to taste.
Instruction. Bake the beets in foil for an hour at 180 ° C, cool and peel. Cut into thin slices. For the sauce, blend all ingredients in a blender. Lay out the guacamole sauce in layers, alternating with beets, repeat three times. Garnish the dish with cherry tomato, arugula and croutons, add a few drops of balsamic cream.
Beetroot and pomegranate ravioli
Rustam Tangirov, restaurant chefsixty:
“If you want to surprise your guests or loved ones with an original appetizer, then try making ravioli with beetroot and pomegranate. At the restaurant, we make these ravioli in the usual way, but at home I suggest you make an easier option - the so-called open ravioli, when the edges of the “dough” are not fastened, and the filling is simply placed between two thin slices.
Ingredients (for 1 serving). 100 g beetroot fresh, 100 pomegranate fresh, 4 g agar-agar, 1 small beetroot, 100 g pomegranate seeds.
Instruction. Mix beetroot and pomegranate juices and bring to a boil. Add agar-agar and cook for 20 seconds. Punch with a blender and pour through a sieve onto baking sheets lined with parchment paper. Let cool and cut out circles with a diameter of 8 cm from the resulting plates. Bake the beets until cooked, then cool and cut into small cubes. Mix the beets with pomegranate seeds, put on one half of each fresh circle and cover with the second. Garnish with pomegranate seeds when serving.
Beetroot carpaccio
Maxim Myasnikov, head chef of the Prozhektor restaurant:
“One of the popular restaurant dishes with beets is carpaccio. The most important thing in its preparation is to cut the products very, very thinly. Beets can be boiled, baked in the oven, or even used raw. Instead of tofu on top, you can crumble blue cheese, homemade unleavened cheese or cheese, and replace pine nuts with hazelnuts or walnuts.
Ingredients (for 1 serving). 150 g beets, 1 medium-sized tomato, thyme sprig, 1 pinch lemon zest, 1 pinch lime zest, 1 pinch orange zest, 1 tsp. olive oil, 1 tbsp. l. pine nuts, 20 g tofu, salt and sugar to taste, 1 tbsp. l. bell pepper dressings.
For bell pepper dressing: 1 pc. medium sized bell pepper, 2 tbsp. l. wine vinegar, 1 tbsp. l. sugar, 1 liter of water, 4 tbsp. l. olive oil,
Instruction. Bell pepper dressing: Peel the seeds, put in a saucepan, cover with water, add vinegar and sugar, simmer until the liquid boils away by 80%, beat in a blender and add oil. Remove the skin from the tomato, cut it into slices, sprinkle with zest, thyme leaves, salt, sugar and olive oil. Place in the oven preheated to 90°C for 3 hours. Bake the beets for 40 minutes at 180°C, peel, cut into thin slices and place on a large plate. Arrange tomatoes on top and sprinkle with nuts. Stir dressing and pour over tomatoes and nuts. Before serving, salt, pepper and crumble the tofu on top.