Bowl of Beet Chips 2

I would have passed right by the beets at the supermarket the other day but a savvy green grocer cut a few of them open and left them out for display.  The pink and white spirals hypnotized me.

Pink beets

These  stunners are called Chioggia, ( kee-OH-jah) or Candy Striped, beets, and they look like regular beets on the outside, but when you cut into them they are a flamboyant fuchsia and white spiral.  They’re not a fancy new hybrid, they’re actually an old heirloom variety from Italy and they’ve been around for a couple hundred years.  You can use these beets just like any other, but that secret inner design just begs to be shown off.  One way to showcase it is to slice them very thinly and serve them raw in a salad.  You can also roast them, but to retain the colorful pattern, slice them after roasting.  I decided to go for a crunchier approach…

Pink Beets, Candy Striped Beets

I couldn’t resist turning them into chips.  A little hot vegetable oil and a sprinkling of sea salt transforms these pretty spiral slices into a crispy snack.  If you use a small pot and fry in batches, you don’t need  a ton of oil, a few inches will do.  And yes, they do taste like beets, they have a lovely sweet earthy flavor with the same crunch of your favorite kettle chip.

Pink Beet Chips

Yield: serves 2


  • 1 bunch (about 4) medium pink beets
  • vegetable oil for frying
  • sea salt


  1. Wash the beets and slice them paper thin, there is no need to peel them. The best way to slice them is with a mandoline slicer, set on the 1/8 inch setting.
  2. Pour at least 3 inches of oil into a medium sized heavy pot. Heat the oil to 350F.
  3. Fry the beets, in batches, for about 2 minutes, until golden. Flip them around in the oil frequently so they cook evenly. First the slices will float to the top, then they will shrink and start to curl around the edges as they lose their moisture, and finally they will begin to turn golden. Drain them on paper towels and sprinkle with sea salt while they are still hot.

Pink Beet Chips square 1

Tips for success:

  1. Make sure you slice the beets thinly, about 1/8 inch.  If they are too thick it will be more difficult to get them crisp.  A mandoline slicer is the tool for the job.
  2. The oil needs to be hot, 350F is best.  If it is too cool, the chips won’t get crisp, and if it is too hot, they will turn a dark brown.  Use a clip on thermometer for best results, and don’t fry too many chips at once or the temperature of the oil will drop.
  3. You can use regular red or golden beets to make chips, as well.

Pink Beet Chips draining

The pretty pink color of these ruffled chips makes me think of Valentine’s Day…a little bowl of these with a great cocktail and I’m not sure you’d need anything else…except each other <3

Pink Beet Chips in bowl

If you’re interested you can buy the heirloom Chioggia beet seeds online from the Seed Saver’s Exchange, and grow them yourself.

How about this cute way to serve Chioggia beets for Valentine’s Day?

I want one of these so I can make this pretty salad.

I love the color of this blush pink Chioggia soup .

What are you going to do with your  beets?

ps…I’m moving tomorrow, so I may be offline temporarily.  I’ll be back in a few days cooking and broadcasting from a new kitchen…wish me luck!


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22 Responses to Minimal Monday: Pink Beet Chips

  1. Francesca says:

    These look so cute and they must taste wonderful, too! :} I’ve included it in my Valentine’s Day roundup with a link back here ?

  2. Kirsten says:

    Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
    I appreciate it!

  3. […] Broccoli Bites 5. Banana Bread 6. Rosemary Sweet Potato Fries 7. Vanilla Pineapple Popsicles 8. Pink Beet Chips 9. Roasted Sugar Snap Peas with Mint and Sea Salt 10. Pineapple Coconut Lime Bread 11. Fig Newton […]

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  5. I saw these earlier in the week and never got around to commenting until now. They are so beautiful and creative. I love your posts and they inspire me to think outside the culinary box. I’ve had the worst week at work – and am hopeful for a fun successful weekend in the kitchen. Have a great one!

    • Sue says:

      Thanks Tricia, that boosted my mood. I’ve had a couple of bum days in the kitchen. Sorry about your bad work day, but that’s what weekends are for!!

  6. oh they look so pretty and so cool. my boys would eat them for the cool factor and myself because i can just taste that salty and sweet flavor. I love it! Glad you did this

  7. grace says:

    prettiest chips ever, no question.

  8. Mary says:

    oh my gosh, I’d forgotten about chiogga beets! I roasted some a couple years ago. I imagine that these chips were fantastic!! Those beets are just lovely.

  9. cheri says:

    How beautiful, great idea!

  10. Katie says:

    Great idea! We don’t have the Chiogga variety around here right now. Have to add to my seed list! These would be fun to grow with little kids.

  11. SallyBR says:

    Beautiful! I only fried beets once, years ago, in fact I used them in a cauliflower soup in the beginning of my blog… brings me memories. However, I had a horrible time frying them – they went from perfect to ruined in two milliseconds… I think I probably had the oil too high.

    Your post made me want to revisit that –

    good luck with moving, hope you won’t be offline too long!

    • Sue says:

      Thanks Sally—I know just what you mean, there is a sweet spot when they are done just perfectly, and then they can quickly become overdone. The end result was worth hovering over the oil, though!

  12. Sarah Toasty says:

    how pretty! i love the beet chips in the terra mix, what a lucky find!

  13. What a great idea for snacking ! Love this idea. Can we make this with the dark purple beets we find at the supermarket? Otherwise where can we find the pink beets? Thanks in advance.
    xxoo Anna and Liz

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