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.
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.
- Fresh beets, washed and peeled, tops cut off
- Olive oil
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.