Beet Chips with Curried Sour Cream

This recipe is from Gourmet's Diary of a Foodie. I haven't tried it, but I bet it is good.  I think you can also use sweet potatoes in this recipe. This recipe is on my list for things to try.

FOR CHIPS

• 2 medium beets with stems trimmed to 1 inch (1 lb total, including greens)
• 1 cup water
• 1 cup sugar

FOR CURRIED SOUR CREAM

• 2 tablespoons finely chopped shallot
• 1 tablespoon olive oil
• 3/4 teaspoon Madras curry powder
• 3/4 cup sour cream
• 1 1/2 tablespoons finely chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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  SPECIAL EQUIPMENT: 

  A Japanese Benriner or other adjustable-blade slicer; a nonstick bakeware liner such as Silpat
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  GARNISH:   fRESH cHIVES

MAKE CHIPS:

• Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
• Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
• Put oven rack in middle position and preheat oven to 225ºF.Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it’s not necessary to use any partial or broken slices) and season with salt and pepper. 
• Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

MAKE CURRIED CREAM WHILE BEETS BAKE:

• Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
• Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.

COOKS’ NOTES:

1. Beet chips can be made 5 days ahead and cooled completely, then kept in a sealed plastic bag at room temperature.  
2. Curried sour cream can be made 1 day ahead and chilled, covered.