Beet chips: delicious and dangerous

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Beet chips. What can be better than turning yet another veggie into a chip form? (see Kale chips below)…

Beet chips are awesome. And fairly easy to make, as long as you’re careful (I wasn’t). Here’s what the beets looked like once we soaked them in water to get off all the dirt and grime. They’re pretty ugly and scary looking. We also cut off the tops, but then found out you can use them in the same way you use swiss chard. But really that just validated the cutting since I’d be fine if I never see swiss chard again.

I’m going to caution you upfront. This recipe calls for the use of a mandoline which can be your best friend in the kitchen, or your worst enemy.

A mandoline allows you to slice your veggies ultra thin, which is great if you’re trying to make chips, but bad if you’re not careful and end up making your finger into a chip like I did (eww gross I know I’m sorry). The good news is, the mandoline comes with a special attatchement that helps you hold the veggie without getting your hand too close to the blade. I’ll make sure to use it next time.

One more fun fact about beets–their juices are very dark and rich in color–translation–they will stain your clothes and hands. Make sure you aren’t wearing something you care about while slicing the beets.

On to the recipe.

Ingredients:

  • Fresh beets, washed and peeled, tops cut off
  • Olive oil
  • Salt

Directions:

1. Preheat over to 350. Slice beets into thin slices using a mandoline or sharp knife. The thinner the slices, the crispier your chips will be. [note: I love crispy chips, so we tried to make them as thin as possible]

2. Line a baking sheet with parchment paper and arrange beet slices so they aren’t touching.

3. Drizzle with olive oil, or use spray on olive oil (this stuff is great, they sell it at Trader Joe’s and other grocery stores too). Salt to taste.

4. Bake at 375 for 10 minutes. After 10 minutes, flip the beets over, add more salt if you wish, and bake for another 10 minutes. [note: oven times will vary. I would suggest checking them and when they start to curl on the edges, keep a closer eye. They will burn quickly.]

Voila! You’re chips are ready.

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2 thoughts on “Beet chips: delicious and dangerous

    Jacklyn said:
    June 30, 2011 at 1:37 am

    Oh my! I hope you didn’t cut yourself too badly! Tough to tell how bad the cut is with the beet juice all over the place, right? I did that once too while slicing beets and thought it was so much worse because I thought the beet juice was blood… yikes! It’s great to read about your farm share. I am considering one myself but wasn’t sure I could come up with enough ways to use all the veggies. You two are so creative… thanks for some ideas!!

      farmsharethelove responded:
      June 30, 2011 at 1:48 am

      Hi Jacklyn, thanks for reading! Don’t worry, the cut wasn’t too bad, just a bit of a shock! We’ve loved the farm share so far, you should definitely try it out. It’s a fun challenge to figure out how to use our veggies each week!

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