Cave-Salted Beet Chips

Instructions

1. Prepare the Stonebeets
2. Scrub thoroughly with a root-brush to remove all soil.
3. Peel if the skin is particularly thick or bitter.
4. Slice thinly using a sharp knife or dwarven slicer. Aim for ~1–2 mm thickness — consistency is key for even crisping.
5. Soak and Dry (Optional but traditional)
6. Soak slices in cold mineral water or lightly salted water for 15 minutes to remove excess starch.
7. Pat completely dry using a clean cloth or moss-wrap.
8. Season
9. Toss beet slices with mushroom oil until lightly coated.
10. Sprinkle with cave salt and any additional spices you like.
11. Cook

Option 1: Forge-Roasted (Traditional)

• Lay slices in a single layer on a flat stone slab or oven tray.
• Roast in a hot stone oven (~180°C / 350°F) for 15–20 minutes, flipping halfway.
• Watch closely toward the end—they go from perfect to burnt quickly.

Option 2: Pan-Fried (Tavern Style)

• Heat 1–2 cm of mushroom oil in a heavy pan.
• Fry slices in small batches until edges curl and centers darken (2–3 minutes per side).
• Drain on cloth or dried moss and salt again while hot.

Option 3: Dried (Scout Ration)

• Lay slices in a drying rack near a low heat source (like a forge vent or sunstone).
• Let dry over 2–3 days until crisp and leathery. Best for storage.

“No one speaks while crunching chips. It’s the only silence I’ll accept at my table.”

— Gord Rammson

Cultural Notes

• Stonebeet chips are often sold at forge-fairs in small woven moss baskets called "crackle-cradles."
• Young dwarves often trade flavors like others trade sweets: spiced, smoked, or even fermented vinegar-dusted.
• During tunnel-ball matches, vendors shout “Red to the root!” — the call of fresh-fried beet chips.
• Cave-salt itself is a delicacy; chips made with gray-veined salt from Hollowdeep are considered high table fare.