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This Chip Recipe Will Have Everyone Asking For Seconds

Published with permission from The Big Book Of Healthy Cooking Oils by Lisa Howard

Traditionally, tapenade is made with olives, but in this version, the main ingredient is artichoke hearts. The salty aspect of brined artichokes means they make a better tapenade than frozen or fresh artichokes, plus they’re easier to use. Just whirl them through a food processor with the remaining ingredients, and you’ve got tapenade! The creamy whole-milk Greek yogurt provides a lush background to the brined artichoke and salty capers, but if you’d rather have a more traditional non-creamy tapenade, simply omit the yogurt. Either version is tasty with the beet chips. Because extra-virgin olive oil is in both the tapenade and the chips, you’ll still enjoy a hint of olive flavor.

Pan-Fried Beet Chips with Artichoke Tapenade Olive Oil

 Makes about 1½ cups (475 g) tapenade

FOR THE TAPENADE

Extra-virgin olive oil for cooking

2 cloves garlic, chopped

14 ounces (400 g) brined artichoke hearts, drained

2 teaspoons (6 g) capers, drained

Juice of ¼ lemon

1 teaspoon thyme

¼ cup (58 ml) plain whole-milk Greek yogurt*

 

FOR THE CHIPS

Extra-virgin olive oil for cooking

2 raw beets, peeled and cut into thin slices

Sea salt for sprinkling

 

DIRECTIONS

In a small skillet, sauté the oil and garlic over medium-low heat for 3 minutes, or until the garlic is fragrant and starting to turn golden brown. Transfer the mixture to a food processor and add the remaining tapenade ingredients. Blend until smooth.

In a large skillet, heat the oil over medium heat. Add the beets, arranging them in a single layer so that none overlap. You’ll need to cook them in batches. Cook them for 8 to 10 minutes, or until both sides are turning golden brown, flipping the beets halfway through.

Remove the beets to a plate covered with paper towels and sprinkle them with salt. With each batch of beets, you might have to cook them for less time because the pan will be hotter (or reduce the heat slightly). Serve the chips with the tapenade.

The chips are best eaten promptly, but leftover tapenade can be refrigerated for 4 days.

*Omit the yogurt for a Paleo-friendly tapenade.

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