I wanted to play with something crispy for our Spring Food & Garden Workshop and thought beet chips would be fun to try. Indeed they were! I made a huge batch and they really turned out great, but I learned the hard way that refrigerating them after they’ve been made turns them from crispy to floppy! Crispy or floppy, they were delicious with a dollop of honeyed goat cheese and fresh pea shoots! This recipe is very simple, but takes awhile if you plan to make a big quantity.
As I googled around, most bloggers I like used Martha Stewart’s beet chip recipe, so that’s what I made! It worked well. A few years ago I purchased a mandoline slicer for ease in making large quantities and it was very helpful with the beet chips to make them pretty evenly sliced. Here’s Martha’s recipe. I think storing them in a paper bag outside of the the fridge would have been wise.
6 oz goat cheese chevre (we used some from Celebrity Dairy)
2 Tablespoons water or milk (I used almond milk, but you could use any kind – the function is to help thin & cream the goat cheese a bit)
1 Tablespoon local honey (we used honey from Just Bee Apiary)
1 splash balsamic vinegar
Hope you enjoy!