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