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Heart-Shaped Potato Chips

Heart-Shaped Potato Chips | www.ShockinglyDelicious.com

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 [1]

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:  ★★★★★ 

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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 [7]

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