Recipe for: Beet Chips (Incredibly Crunchy for Halloween)

Prepare the beets: wash each bulb under running water with a vegetable brush to remove dirt. Dry with a paper towel. If the beets have stems, cut them off close to the surface of the bulb. Do not peel yet if you want to retain more juice - peeling makes slicing easier, but be careful, the juice stains hands and the work surface.

Slicing: set the mandoline to a thickness of 1-2 mm. If you don't have a mandoline, use a very sharp knife and cut thin slices, keeping your fingers curled (the so-called 'finger block') to protect your fingertips. Work slowly — even thickness of the slices is key for even baking.

Rinsing and drying the slices: place the slices in a large bowl of cold water and stir to wash away excess starch (this will help the chips be crispier). After 1 minute, drain the slices in a colander and spread them out individually on a clean kitchen towel. Press with another towel to absorb as much moisture as possible. The chips should be damp but not wet.

Preheat the oven to 160°C in top and bottom mode (or 150°C if using a convection setting). Line the baking sheets with parchment paper. If you have a pizza stone, heat it along with the oven — it provides more even baking.

Seasoning: in a large bowl, mix the rapeseed oil with sweet paprika and half of the salt and pepper (keep the remaining salt for seasoning after baking). Add the beet slices and gently but thoroughly mix with your hands or a silicone spatula, so that each slice is lightly coated with the spice mixture — do not drown in oil, it should be a thin layer.

Arranging on the baking sheet: arrange the beet slices in a single layer on the prepared baking sheet, making sure they do not overlap. If the slices overlap, the contact points will not dry out and will not be crispy. Bake on two sheets on the middle racks if you need more space, swapping the sheets halfway through the baking time.

Baking: place the trays in the preheated oven and bake for 20-30 minutes. After 12-15 minutes, open the oven and gently turn each slice with a spatula to ensure even browning. Check from about the 18-minute mark — thin slices will start to curl at the edges and will have dry, matte centers. When the edges are lightly browned and the center is no longer soft, the chips are ready.

Cooling: after baking, remove the trays and immediately transfer the slices to a cooling rack (do not leave them on the hot tray, as they will steam). Sprinkle with the remaining salt, season with freshly ground pepper. The chips will harden and become crispier as they cool — give them 5-10 minutes.

Prepare the dip: in a small bowl, mix the sour cream with rosemary, a pinch of salt, and a bit of pepper. Taste and adjust — if you want a more pronounced flavor, add a bit of smoked paprika or a clove of finely pressed garlic (optional). The dip should be smooth and slightly tangy, contrasting well with the sweetness of the beet.

Serving: arrange the chips on a dark plate or board, layering a few in the center and scattering some on the outside for a natural look. Place a bowl of dip next to it. For a Halloween effect, you can add a few small pieces of roasted pumpkin or edible flower petals as decoration.