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