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.
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