Heart-Shaped Potato Chips

by Dorothy Reinhold on February 13, 2020

Print This Post Print This Post A genius idea to soak raw potato slices in beet juice yields charming pink heart-shaped homemade potato chips!

In the Los Angeles food world, we’re fond of “paloozas.”

We’ve experienced the wondrous funkiness of Trufflepalooza 2010, Trufflepalooza 2011 and Trufflepalooza 2012, we’ve had Kale-a-Palooza, and then we had PotatoPalooza!

What can you do with potatoes besides mash them and fry them?

The more appropriate question is what CAN’T you do with potatoes? Because at PotatoPalooza, we had them in everything ranging from…

Vodka in Fingerling Potatoes for PotatoPalooza on ShockinglyDelicious.com…vodka shooters (vodka made with taters, naturally, served in little hollowed out cooked fingerling potatoes)…

Potato Sweetheart Cakes for PotatoPalooza on ShockinglyDelicious.com…to Potato Sweetheart Cakes for dessert.

In between, we also had…

Fingerling Cups with Smoked Salmon Mousse for PotatoPalooza on ShockinglyDelicious.com… Fingerling Cups with Smoked Salmon Mousse…

Be My Valentine Twice-Baked Potatoes for PotatoPalooza on ShockinglyDelicious.com… and Be My Valentine Twice-Baked Potatoes…

Potato Kale Lasagna Muffins for PotatoPalooza on ShockinglyDelicious.com… and Potato Kale Lasagna Muffins…

Rainbow Potato Pizza with Gorgonzola Cheese for PotatoPalooza on ShockinglyDelicious.com… and Rainbow Potato Pizza with Gorgonzola Cheese…

Shepherd's Pie Spoonfuls for PotatoPalooza on ShockinglyDelicious.com… and Shepherd’s Pie Spoonfuls, along with three or four other things I ate before I photographed!

The party, for Southern California food bloggers, was sponsored by the Idaho Potato Commission and produced by Erika Kerekes with a very capable assist from chef Judy Lyness.

PotatoPalooza produced by Erika Kerekes (right), and Judy LynessI loved all of it, every little tater-filled bit, but was instantly charmed by these heart-shaped Potato Lover’s Potato Chips. You could make these for your Valentines.

Heart-Shaped Potato Chips | www.ShockinglyDelicious.comFebruary is Potato Lovers’ Month. Get cookin’!

Recipe: Heart-Shaped Potato Lovers’ Potato Chips

Summary: A genius idea to soak raw potato slices in beet juice yields charming pink heart-shaped homemade potato chips!


  • 2 large Idaho Russet potatoes
  • 2 tablespoons salt
  • 1 (15-ounce) can beets (whole, sliced or shredded)
  • Oil for frying
  • Equipment: small heart-shaped cookie cutter


  1. Using a mandoline, thinly slice the potatoes. Punch a heart shape out of each slice. Put all the heart-shaped pieces in a colander, add the salt and toss. Let the heart-shaped pieces sit about 30 minutes. (This extracts some of the water out of the potatoes so they can better absorb the color from the beets.)
  2. Put the beets with their liquid into a blender; whirl until smooth.
  3. Rinse the potato slices and pat dry very thoroughly with paper towels. Put the potato slices into a bowl or plastic container, pour the beet puree over, and stir gently to make sure every slice of potato is in contact with the beets. Refrigerate overnight.
  4. The next day, fish the heart-shaped potato slices out of the container. Rinse in a colander and dry thoroughly with paper towels. They will be stained pink.
  5. Pour 3 inches of oil into a heavy pot or saucepan. Heat the oil to about 350 degrees F. Drop in a few chips at a time and fry until golden around the edges and crisp. Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.

Source: Erika Kerekes, In Erika’s Kitchen

Preparation time: 30 minutes
Cooking time: 10 minutes
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4-6
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 

If you like this recipe and want to save it, pin it to your Pinterest board using the image below


Here are a couple of the recipes from the party, posted elsewhere. Check them out!


PotatoPalooza producer Erika Kerekes with Potato Sweetheart Cakes on ShockinglyDelicious.com

This post was originally published Feb. 11, 2014, and has been republished today.



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