Heart Shaped Potato Chips Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Heart Shaped Potato Chips Recipe | The Nibble Webzine Of Food Adventures
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FOOD FUN: Heart-Shaped Potato Chips Recipe

[1] Heart-shaped potato chips tinted pink with beet juice (photo © In Erika’s Kitchen | Idaho Potato Commission).

[2] Idaho® russet potatoes. Here’s more about russets (photo © Idaho Potato Commission).

Heart Cookie Cutter
[3] While any size cookie cutter can cut a heart from dough, you need a cookie cutter that’s narrow enough to cut a slice of potato (photo © SXC | Free Images).


Make heart-shaped potato chips for Valentine’s Day, or any other romantic occasion. Beet juice makes them pink-ish.

This fun recipe is from Erika Penzer Kerekes, food blogger of In Erika’s Kitchen. Thanks to the Idaho Potato Commission for sharing it with us.

The recipe must be prepped the night before. Also:

  • You’ll need a small, heart-shaped cookie cutter.
  • You may want to double or triple the recipe: These will go fast!


  • 2 large Idaho® Russet potatoes
  • 2 tablespoons salt
  • 1 15-ounce can beets (whole, sliced or shredded)
  • Oil for frying

    1. USE a mandoline to thinly slice the potatoes. Punch a heart shape out of each slice with the cookie cutter.

    2. PLACE all the heart-shaped pieces in a colander, add the salt and toss. Let the heart-shaped pieces sit about 30 minutes. (This brings some of the water out of the potatoes so they can better absorb the color from the beets.)

    3. PUT the beets with their liquid into a blender. Process until you have a smooth purée.

    4. 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 purée over them, and stir gently to make sure every slice of potato is in contact with the beets. Refrigerate overnight. The next day…

    5. REMOVE the potato slices from the container. Rinse in a colander and dry thoroughly with paper towels.

    6. POUR 3 inches of oil into a heavy pot or saucepan. Heat the oil to about 350°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.
    Consider making a pink dip, by coloring the mayonnaise, sour cream or yogurt base of your favorite dip with beet juice or food color.

    Here’s a spicy pink dip recipe.



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