Rosemary beet crisps

Method

1. Wear an apron and, if desired, gloves because beet juice stains. Scrub and trim the beetroot. Use a guarded mandoline to cut consistent 1 mm rounds. Never hold the final piece without the guard.
2. Blot the rounds firmly between clean towels. Toss with the oil only. Mix the rosemary, salt, and pepper separately so it can be added after cooking without drawing out moisture early.
3. Oven method. Heat the oven to 150°C. Arrange no more than 250 g beet slices per lined 33 by 46 cm pan in a single layer. Bake for 20 minutes, turn, rotate the pan, and continue for 15 to 30 minutes. Remove dry smaller pieces first. Avoid dark browning.
4. Air-fryer method. Heat to 150°C. Add no more than 120 g in one loose layer. Cook for 12 to 20 minutes, turning and separating every 4 minutes. Reduce to 140°C if the edges darken before the centres dry.
5. Transfer finished slices to a rack without overlap. Dust with the rosemary mixture while barely warm, then cool for 15 minutes. They become crisper as steam leaves.
6. Test the thickest cooled slice. If it bends, return it to 130°C for 5 to 10 minutes, then cool and test again.

Notes

• These are dried vegetable crisps, not roasted beet slices. Overlap traps steam and creates chewy centres.
• Store only completely cool crisps in an airtight container at cool room temperature for up to 3 days. If they soften without an off smell, refresh for 5 minutes at 130°C and cool again.
• They travel without an ice pack in a rigid container. Pack a paper towel under them only after they are completely cool.
• Do not freeze. Condensation during thawing ruins the texture.
• The recipe is vegan and free of gluten, dairy, and nuts as written. Check spice labels if cross-contact matters.

Sources consulted

• National Center for Home Food Preservation: Packaging and storing dried foods
• National Center for Home Food Preservation: Controlled indoor drying for vegetables

From Christoph Mayer

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