Paper-Thin Beet Crisps with Toasted Fennel Salt

By Sprig Originals ✓ · cooked up in Sprig

Ruby-dark beet slices shaved to a whisper on a mandoline, rinsed of their sugars so they crisp instead of scorch, then slow-baked until they shatter. A hand-crushed fennel-coriander sea salt goes on the second they leave the oven, when the crisps are still tacky enough to hold it. Deep, earthy-sweet, and far better than any bag.

Ingredients

• 1 1/4 lb medium red beets (about 3), scrubbed, tops trimmed
• 2 tbsp olive oil or high-heat vegetable oil
• cold water, for soaking

• 1 tsp fennel seeds
• 1/2 tsp coriander seeds
• 1 1/2 tsp flaky sea salt
• 1/4 tsp sugar
• 1/8 tsp freshly ground black pepper
• 1/2 tsp finely grated orange zest (optional)

Instructions

1. Toast the fennel and coriander seeds in a small dry skillet over medium heat, shaking often, until fragrant and a shade darker, 2 to 3 minutes. Tip onto a plate to cool, then crush coarsely in a mortar or under the flat of a heavy knife. Stir together with the flaky salt, sugar, black pepper, and orange zest if using. Set aside.
2. Heat the oven to 300°F with racks in the upper-middle and lower-middle positions. Line two rimmed baking sheets with parchment.
3. Peel the beets. Using a mandoline or the slicing blade of a food processor, shave them into rounds a scant 1/16 inch (1.5 mm) thick — thin enough that you can almost see light through them. Use the hand guard; the last inch of a beet is not worth a fingertip. If you must use a knife, slice as evenly as possible and expect a longer bake.
4. Drop the slices into a large bowl of cold water as you work and swish them with your hand. Let them soak 10 minutes to pull out surface starch and sugar (this is what keeps the edges from burning before the centers dry). Drain, refill with fresh cold water, swish once more, and drain again.
5. Spread the slices on clean kitchen towels or paper towels in a single layer, lay another towel on top, and press firmly. Blot until the beets feel barely damp and no longer slippery — surface water is the enemy of crisping. Work in batches if needed.
6. Toss the dried slices in a dry bowl with the oil, using your hands to coat each round in a thin film. Do not add salt yet; salt now would draw moisture back out and leave you with leather.
7. Arrange the slices in a single layer on the prepared sheets, edges just barely touching but not overlapping. You will likely need to bake in two rounds — keep remaining slices oiled and covered.
8. Bake 18 minutes, then rotate the pans front to back and swap racks. Continue baking 8 to 15 minutes more, checking every 3 minutes near the end. The crisps are done when they look matte, curl slightly at the edges, and feel stiff and papery; they will darken and turn bitter fast, so pull any that finish early to a wire rack with tongs.
9. Slide the finished crisps onto a wire rack and immediately shower them with the fennel salt while the surface is still warm and tacky. Let cool 5 minutes — they firm up dramatically as they cool. Repeat with any remaining slices, letting the pans cool 2 minutes and re-lining with fresh parchment between batches.
10. Pile into a bowl and serve within a few hours for maximum shatter.

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Nutrition (per serving, estimated)

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