You Can’t BEET These Chips!

I love beets for their flavor and health benefits so when I can, I add them to dishes.  Recently I’ve seen so many veggies created into chips from Beets to Kale, so I thought I’d give it a whirl.

With Memorial Day this weekend I figured if they tasted great then why not serve those, instead of potato chips. I made these this afternoon, and not only were they simple to prepare, but they took just about an hour to slow bake. I think they’re delicious, and my daughter did as well.  My husband who won’t try anything that he doesn’t eat, smelled them, and said, “no thank you!”  I didn’t think he would try them, but thought I’d give it a shot.

I used 2 large beets, one red, one golden, and it made a nice size bag of chips.  Both tasty with their own unique flavor.  For the golden beets I drizzled some blood orange olive oil and salt over them.  The red beets with simple extra-virgin olive oil, salt and pepper.  Both satisfying, and honestly, I could eat the whole batch without feeling guilty.

If you like chips then give these a try….I think you’ll be surprised at how good they are.

Beet Chips

Ingredients:

  • 2 large beets, golden and red, sliced thin
  • 2-4 tablespoons extra-virgin olive (or flavored olive oil)
  • 1 tsp. Sea Salt
  • 1 tsp. fresh ground pepper
  • parchment paper

Directions:

  1. Peel beets and slice thin. If you can use a mandoline for perfect even and thin slices every time.
  2. Place beets in a bowl and drizzle with oil to cover but not soak.
  3. Lay slices on parchment lined baking sheets and sprinkle with salt and pepper.
  4. Place in a preheated 300F degree oven (if using conventional oven) or 250F degrees (if using a convection oven) for approximately 1 hour or until crispy. (Chips will shrink) If needed remove from oven and place on a clean, dry piece of parchment and continue baking until dried out - may need 30 minutes more.
  5. Remove from oven, let cool - then serve.

Peel beets and slice thin.  If you can use a mandoline for perfect even and thin slices every time.

Place beets in a bowl and drizzle with oil to cover but not soak.

Lay slices on parchment lined baking sheets and sprinkle with salt and pepper.

Place in a preheated 300F degree oven (if using conventional oven) or 250F degrees (if using a convection oven) for approximately 1 hour or until crispy.  (Chips will shrink) If needed remove from oven and place on a clean, dry piece of parchment and continue baking until dried out – may need 30 minutes more.

Remove from oven, let cool – then serve.

Simple, crispy, healthy and delicious!  What more could you ask for a food that acts and tastes like junk food, but really isn’t?

Enjoy!!!

Here are some other recipes that use Beets that you might like to try:

Roasted Beet Salad with Citrus Vinaigrette
BMT Tower
Roasted Beets and Butternut Squash Salad

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 comments

  1. The beet chips is of nice and different kind. Thanks. Fantastic post. CLickfoodsnearme

  2. Just home from a huge shop with a ‘huge’ bag of beetroot! Interesting post!! Don’t much eat potatoes, especially in the form of chips – but these sound great – do hope I find some time this weekend to have a trial run 🙂 !

  3. Your chips look crunchy and delicious 🙂

    Cheers
    Choc Chip Uru

  4. I’ve never had beet chips – wonderful idea! And so easy. I definitely should give these a try – thank you!

  5. Such a great alternative to potato chips! I bet they taste awesome!

  6. You are so right – you cant beat these chips – they look and sound so good..will try it out soon

  7. I have tried chips from different vegetables but not beets.The beets you have are certainly not very common, love those swirls in them.

    Vicki you asked about the puffed rice I used in rice krispie squares its from Nature’s path. You can sure get it from Trader’s Joe.

  8. I could easily become addicted to beet chips! They sound amazing.

    PS…thanks for your kind words of sympathy, my friend. I’m sorry you have lost friends, too…so tough. xo

  9. These are so healthy and delicious! Up until last year there was a fellow at the farers market that would serve veggie chips with a goat cheese dip.

  10. I love beet and taro chips but never make them at home before. Oh my….I’ve gotta give these a try especially they are oven baked as I don’t like deep frying at home. 😛 Those with Blood Orange olive oil sounds really good. Can’t wait to make them in my own kitchen. Thank you so much for sharing. 🙂

  11. I have tried making baked beet chips and loved them! Especially, when they were hot and fresh from the oven.

    Good luck on your move! Can’t wait to see the new ‘place’ 🙂

  12. This is the only way that I enjoy beets! I’ve never made them, just bought them, so I’m thrilled that I can make them at home. thanks for sharing this great recipe!

  13. I love root vegetables. I love lotus, beet, and sweet potatoes most. These chips magically disappear when I make them. Now you made me start craving for these… 😀

  14. super receta muy golosa me gusta,saludos y abrazos.

Leave a Comment »