I used some fancy Camargue sea salt on these. However, any variety of coarse-grain salt will do the trick. If you have flavored or smoked salt, it’s a great idea to bust it out for this recipe.
If you are concerned about the waste from cutting heart shapes out of the beets, I have a solution. Chop up the excess beet scraps. Add chopped onion and some fresh parsley (I also had leftover parslet). Then toss everything with a homemade almond/ toasted sesame oil vinegarette. That is what I did.
Use a bunch of different-sized heart-shaped cookie-cutter to create the beet chips. This was a happy accident. At first, using different sizes was to be more visually creative. But then I realized if I used two different cutters on each beet slice, I could get more chips out of the piece. Win-Win. I love that.
The sour cream garlic parsley dip in the recipe below is simple to whip together. But I recommend making it an hour ahead. When the ingredients have time to work together. But if you are short on time, buy ready-made dip at the grocery store. French onion dip or blue cheese also pairs well with these Heart-Shaped Red Beet Chips.
PS: Here is a non-food-related tip. Make sure your sweetheart, spouse, or partner eats these with you. Because it’s always better if you both have garlic breath than one of you.
Heart-Shaped Red Beet Chips with Garlic Parsley Dip
Ingredients
- Beet chips:
- 2 large red beet bulbs
- oil for frying
- fancy salt I used Camargue
- Dip:
- 1/2 cup sour cream
- 2 tablespoons freshly chopped parsley
- 1 teaspoon chopped garlic
- Salt and freshly ground pepper to taste.
Instructions
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Peel the beets and cut away the greens.
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Use a sharp knife or a mandoline to slice the beets thin.
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Cut out heart shapes*
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Heat the oil in a medium-sized skillet to 375 degrees F.
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Place a layer of paper towels beside the stove.
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Place the chips in and fry for 4-6 minutes.
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Remove the beet chips with a slotted spoon or spatula and let them drain on the paper towels.
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Pat the excess oil off of the top of the chips and sprinkle with salt.
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In a small bowl, whisk together the sour cream, parsley, and garlic.
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Season with salt and freshly ground pepper to taste.
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Transfer the chips to a bowl and serve immediately with the dip.
Recipe Notes
*I suggest using a variety of sizes of heart-shaped cookie cutters. This way you can arrange more than one cutter on the slice to get more chips.
So, like these Heart-Shaped Red Beet Chips? Also, check out some of these other delicious recipes:
HIBISCUS ROSE CARAMELS
CHERRY CASHEW MARZIPAN STOLLEN HEARTS
RED BEET WALNUT CHOCOLATE CAKE
