Salt and Vinegar Beet Chips

Ingredients

• 2 largebeetroots, thinly sliced with a mandoline or food processor
• As needed to coverrice vinegar
• 2 sprigsrosemary
• As needed for pan-fryingextra virgin olive oil
• To tastesea salt
• 60 ml (¼ cup)plain yoghurt
• 1 tablespoonroasted garlic
• 1 tablespoonchopped rosemary

Instructions

1. 1

   Soak the beetroot

   Put the sliced beetroot in a large saucepan and add enough rice vinegar to cover it. Bring to the boil, switch off the heat and leave for 15 minutes, then drain.

2. 2

   Heat the oil

   Pour enough olive oil to cover the bottom of a large saucepan or deep-sided frying pan. Add one rosemary sprig and warm over a medium heat.

3. 3

   Fry the slices

   When the oil is hot, arrange the beetroot in a single layer. Fry for about 1–2 minutes on each side, until the slices begin to crisp.

4. 4

   Drain the chips

   Transfer the fried beetroot to a plate lined with kitchen paper. Repeat with the remaining slices, adding more oil to the pan as needed.

5. 5

   Season and serve

   Sprinkle the chips with sea salt and the remaining rosemary sprig, then serve warm.

6. 6

   Mix the dip

   Put the yoghurt, roasted garlic and chopped rosemary in a small bowl and stir to combine.

What are salt and vinegar beet chips?

These are thin slices of beetroot given a sharp vinegar soak before being pan-fried until they start to crisp. They make an American-style vegetable snack, though this recipe has no particular historical origin to claim.

The vinegar brings a tangy note, while rosemary and sea salt round out the flavour. A simple roasted-garlic yoghurt dip provides a cool, creamy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 3g protein, 27g carbs, 4g fat.

The beetroot supplies most of the carbohydrates, while the olive oil contributes most of the fat; the yoghurt provides some protein, with smaller amounts from the other ingredients. Pair a portion with a more substantial protein-rich dish or a salad to make a more balanced plate.

Slicing and soaking

Even slices: Use a mandoline or the slicing attachment of a food processor to cut the beetroot thinly and consistently. Even thickness helps the pieces cook at a similar pace.

Vinegar soak: Cover the slices with rice vinegar, bring it to the boil, then leave them off the heat for 15 minutes. Drain them before frying so excess liquid does not go into the hot oil.

Frying in batches

Single layer: Fry only enough beetroot to cover the pan base without overlapping. Crowding makes it harder for the slices to crisp evenly.

Hot oil: Warm the oil over a medium heat with one rosemary sprig, then add the beetroot once the oil is hot. Keep an eye on each batch; the recipe's guide is about 1–2 minutes per side.

What to look for

Crisping: Take the slices out when they begin to crisp, as directed, and drain them on kitchen paper. The recipe does not specify a deeper colour or a particular amount of shrinkage as a doneness test.

Fresh seasoning: Add the sea salt and remaining rosemary after frying, then serve the chips warm. This keeps the finishing ingredients distinct from the rosemary-infused frying oil.

The rosemary and garlic

Rosemary sprigs: One sprig warms with the oil, and the second is used when serving. This layers the herb's aroma through the chips and at the finish.

Roasted garlic: Stir it with the yoghurt and chopped rosemary for the dip. Mix the dip while the batches fry so it is ready when the chips are warm.

Serving ideas

As a snack: Serve the chips warm with the yoghurt dip on the side. Their tangy seasoning and creamy accompaniment make a satisfying contrast.

As part of a plate: Add them alongside a simple sandwich or salad. Keep the dip separate until serving so the chips do not soften from contact with it.

Recipe notes & tips

• Slice the beetroot evenly so the pieces cook at a similar rate.
• Drain the vinegar-soaked slices thoroughly before adding them to the oil.
• Fry in single-layer batches rather than stacking slices in the pan.
• Add oil between batches if the pan bottom is no longer coated.
• Stir the yoghurt dip together while the chips are frying.

Variations

• Herb swap: Replace the rosemary with another fresh herb in the dip and as a finishing garnish.
• Extra tang: Offer a little more rice vinegar at the table for dipping or drizzling.
• Garlic dip: Adjust the amount of roasted garlic in the yoghurt to suit your taste.
• Different oil: Use another suitable oil for pan-frying if you prefer not to use olive oil.
• Salt finish: Add the sea salt gradually after frying and taste before adding more.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces cook at different speeds; slice the beetroot consistently.
• Skipping the drain: Excess vinegar can make the oil splatter; drain the slices before frying.
• Overcrowding the pan: Overlapping slices cook less evenly; fry them in a single layer.
• Oil not hot enough: The slices may not begin to crisp as expected; wait until the oil is hot before adding a batch.
• Leaving chips in the pan: They can become overdone; transfer them to kitchen paper once they start to crisp.

How to store

These chips are best served warm, soon after frying. If you have leftovers, cool them and refrigerate in a covered container, then reheat briefly in a pan; they may not be as crisp as when freshly cooked. Store the yoghurt dip separately in the fridge and use within a few days.

Frequently asked questions