I love Valentine’s day…but not for all the predictable reasons.
At this stage in our lives, my husband and I tend to celebrate but in a more subdued way. I mean it’s hard to make a big deal of it when there’s a run on sitters, the restaurants all have a line out the door and flowers almost double in cost. It sort of kills the mood for me, personally.
But, I do so love the kid side of Valentine’s Day and that it brings out my “punny” side… ;)
Which helps explain why my heart is “beeting” so fast for today’s post. ;)
Yep…you can thank beet juice for turning these chips this bright pink color.
Now…if you hate beets don’t fret! These don’t taste like beets. Promise. I made sure to test them with non-beet lovers to be certain. After you bake them they end up tasting slightly sweet and tangy, and really good.
If you are a long time reader and this post seems familiar, I have a Fall Leaf version of these chips HERE.
Alright. Let’s make some, shall we?
All you need are:
tortillas* 1 can/jar pickled beet juice (you can use non-pickled but it will taste more bland) a shallow dish cookie sheets clean scissors (My five year old made these with me, so I cleaned his kid scissors for this project.) *We prefer Tortilla Land raw tortillas. We cook them up beforehand.Start by preheating the oven to 350 degrees. Then, cut your tortillas into heart shapes.
Drain the beet juice into a shallow dish.
You can still save and refrigerate the beets, but they probably won’t stay as fresh quite as long without the juice.
Now, simply give the tortillas a quick bath in the beet juice, let any excess juice drip off, and place them onto a well oiled baking sheet.
Pop them in the oven for about 12-15 minutes or until crispy.
Flip them over mid-way through to ensure even cooking.
Pretty simple right?
Here is a quick summary so you have it all in one place:
HEART BEET CHIPS
Materials and ingredients:
tortillas* 1 can/jar pickled beat juice a shallow dish cookie sheets clean scissors (My five year old made these with me, so I cleaned his kid scissors for this project.) *We prefer Tortilla Land raw tortillas. We cook them up beforehand. 1. Preheat oven to 350 degrees. 2. Cut hearts out of tortillas. 3. Drain beet juice into a shallow dish. 4. Soak tortilla hearts in the beet juice on both sides. Let excess drip off. 5. Arrange beet soaked chips onto well oiled cookie sheets. 6. Bake for 12-15 minutes or until crispy. Flip chips over mid-way through baking time. Let cool and enjoy!
I think I will have to do this with the kids but with cinnamon sugar because we are kind dead beets.
bwahahaha! You’re awesome. :)
Aw, I was gonna make a joke like that, but you beet me to it. ;) Cute idea, Delia. Thanks!
haha…you guys are the best! :)
fabulous!
Would salt ruin or help the flavor? Just curious. I think my two-year-old and I will make these!
I don’t think so at all. I think it would taste great with salt! :)
Genius! I mean, how on earth did you ever think of that? That is just so clever. (By the way, when I saw the first couple of pictures I thought they looked like pretty tissue paper stained-glass window heart things – yes, that’s a technical term!)
Thanks! I made leaf chips a few years ago and thought the beet juice made the chips more pink than Fall red, which led to these. :)
And…that’s totally a technical term. I with ya. ;)
Those are really cute! I’ve never thought of making baked chips with flour tortillas. =) I think my daughters will really like these (food is apparently 3 times as tasty when it is pink).
Totally way more tasty when it’s pink! ;)
I NEVER would have thought of this. Now I am trying to think of what other foods I can die for next week… would pink mashed potatoes be cool or strange? :)
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Ooh! That would be really yummy and clever. It wouldn’t take much beet juice either. Smart! I might copy you. :)