Michelle Klug Michelle Klug
July 29, 2014

Beets are really having their day in the sun. A once unglamorous, inexpensive root vegetable is now popping up on trendy restaurant menus and being used in everything from smoothies to hummus. And if you are a lover of all things crispy and salty like me, you'll love these beet chips. They're so easy to make and have a great natural flavor from earthy, sweet beets.

Since beets are a root vegetable, like potatoes, they are pretty 'meaty' and hold up well to being sliced thin and baked—ideal for making chips. If you don't have a mandoline slicer, you can slice the beets very thinly with a sharp, sharp knife. No dull blades allowed here if you like your fingertips intact.

 

Crunchy, Crispy Beet ChipsServings: 4

4 medium beets (golden or red)2 teaspoons extra-virgin olive oil1/2 teaspoon kosher salt1/2 teaspoon pepper

  1. Preheat oven to 375 degrees. Preheat baking sheet.
  2. Stem beets, don't peel, but rub away all the dirt off of the outside with a coarse brush or kitchen towel.

  • Thinly slice beets using a mandoline slicer set on one of the thinest settings.
  • In a large bowl, toss with olive oil, salt, and pepper. Then arrange on a baking sheet (or 2 if you need).
  • Bake for 10 minutes, then flip beet chips over. Bake for an additional 5-10 minutes. You'll know then are done when the edges lightly brown and the beets no longer "bend", meaning when you pick one up, it's stiff and no longer flexible.
  • Cool on a wire rack for 10 minutes until crunchy.
  • Note: All chips do not cook evenly, so monitoring your chips toward the end, and removing them in batches will yield the  best results.

     

    You May Like