Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

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Beet Chips


My dream is to one day be interviewed, in depth, on a podcast. It's a simple and maybe a little pathetic aspiration, but I'm gleeful at the idea of someone asking me questions and then having to be interested in my answers because I'm some sort of successful genius. And if my dream ever comes true, and the host asks me, "Hillary, how do you do it? what is your secret?"

I promise you, my answer will be, "Well Sammy, you know what I always say-- Just chip it!"

What I mean by that is that when I don't feel like eating a vegetable that I know is good for me, I just make it crispy and salty and it's always way more palatable. And I think that is sort of my motto for real life too. The haters will say it's a childish way to live. My fans will delight in how optimistic and carefree and real I am.

Now, I'm not a baby who can't stomach cauliflower, but I am an adult who is very turned off by beets. And I got a bunch of beets in my recent CSA, which was almost a nightmare, but then I sliced them real thin with my mandoline, roasted them in the oven and salted those puppies. They turned into warm, crispy and earthy delights that have a way more depth of flavor than your average Ruffle.

If the vegetable you hate is less spherical (great for slicing), and is more broccoli or Brussels sprouts-shaped, just remove the slicing part of the recipe and roast a little bit longer. I love this method for Brussels sprouts, but it takes about 30 minutes rather than a chippy 10. Pay attention and take your veggies out of the oven when the edges are brown with the promise of a crunch. Sprinkle liberally with salt while still warm and enjoy!

Beet Chips

3 - 4 beets (or golden beets, or turnips) Olive oil Salt

1. Pre-heat your oven to 375 degrees.

2. Slice your beets 1/4 of an inch think using a mandoline. Spread out your chips in a single layer on a cookie sheet (have a 1/4 sheet pan for your tiny oven like I do? You might need to bake these in a few batches!).

3. Sprinkle with olive oil and bake for ten minutes, or until edges are golden and crisp, about 10 minutes. Act quickly: sweet beets can quickly turn from browned to burned because of the high sugar content.

4. Remove from oven, place in a bowl and sprinkle with salt. Let cool slightly before eating-- cooling will add more crunch!

Note: it took me a while to get these right without burning a few chips here and there. A safer, but less healthy route, if you're having trouble, would be to do a simple stovetop deep fry, which is easier to keep an eye on!

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