I love potato chips. If I had a choice of chips or chocolate, I’d go for the chips every time. These beet chips taste just like potato chips. You know the ones I’m talking about — the salty, crunchy, fried chips in the bag. Those unhealthy, guilty little pleasures. These chips are just as satisfying. They have the same crunch, the same taste, the same everything, except… they are really good for you. Even proclaimed beet-haters won’t be able to tell the difference.
Beets do so many good things for your body. They nourish your blood, calm your spirit, detoxify your liver and help with your digestion. They are good for your heart, can help you feel less irritable and if you are constipated you should always reach for the beets. In some Chinese medicine texts, beets are even proclaimed for their ability to fight the herpes virus.
As with all of my vegetables, I try to use organic ones. My local market had beautiful organic yellow and red beets, so I’ve made a melange of colorful chips, but feel free to use the beets that are best in your area.
First, cut the ends off of the beets and peel them…
Then, slice them really thin. I use a mandolin to make quick work of this. You can use whatever device you have, or if you have the patience, slice them really thin by hand (I’m not sure I would have the patience for this!)…
When all of your beets are thinly sliced, toss them with a little oil. Keep the red beets separate from the yellow beets if you want the yellow to stay yellow…
Spread the beets on parchment lined baking sheets and bake in the oven…
Until they are beautifully crispy…
Sprinkle with some sea salt and try not to eat the whole batch…
Crispy Baked Beet Chips
2 large red beets, ends cut off, beets peeled and very thinly sliced (I used a mandolin)
4 medium yellow beets, ends cut off, beets peeled and very thinly sliced (I used a mandolin)
about 1 Tbs extra virgin olive oil
sea salt to taste
Preheat oven to 350 degrees.
Place red sliced beets in one bowl and yellow sliced beets in another bowl. Toss with just enough oil to lightly coat the beets. Toss well. Arrange beets on parchment-lined baking sheets in a single layer so they are not touching each other.
Place the trays in the oven and bake for 20 minutes. Rotate the trays and bake for another 20 minutes. Check the chips for doneness because sometimes the smaller ones cooker a little faster, so you can remove any that are done now. Place trays back in the oven until all the beets are done (mine took another 5 minutes). As soon as you remove them from the oven, sprinkle the chips with coarse-grained sea salt. Enjoy!
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