You Can’t BEET These Chips!

I love beets for their flavor and health benefits so when I can, I add them to dishes.  Recently I’ve seen so many veggies created into chips from Beets to Kale, so I thought I’d give it a whirl.

With Memorial Day this weekend I figured if they tasted great then why not serve those, instead of potato chips. I made these this afternoon, and not only were they simple to prepare, but they took just about an hour to slow bake. I think they’re delicious, and my daughter did as well.  My husband who won’t try anything that he doesn’t eat, smelled them, and said, “no thank you!”  I didn’t think he would try them, but thought I’d give it a shot.

I used 2 large beets, one red, one golden, and it made a nice size bag of chips.  Both tasty with their own unique flavor.  For the golden beets I drizzled some blood orange olive oil and salt over them.  The red beets with simple extra-virgin olive oil, salt and pepper.  Both satisfying, and honestly, I could eat the whole batch without feeling guilty.

If you like chips then give these a try….I think you’ll be surprised at how good they are.

Peel beets and slice thin.  If you can use a mandoline for perfect even and thin slices every time.

Place beets in a bowl and drizzle with oil to cover but not soak.

Lay slices on parchment lined baking sheets and sprinkle with salt and pepper.

Place in a preheated 300F degree oven (if using conventional oven) or 250F degrees (if using a convection oven) for approximately 1 hour or until crispy.  (Chips will shrink) If needed remove from oven and place on a clean, dry piece of parchment and continue baking until dried out – may need 30 minutes more.

Remove from oven, let cool – then serve.

Simple, crispy, healthy and delicious!  What more could you ask for a food that acts and tastes like junk food, but really isn’t?

Enjoy!!!

Here are some other recipes that use Beets that you might like to try:

Roasted Beet Salad with Citrus Vinaigrette
BMT Tower
Roasted Beets and Butternut Squash Salad

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

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Happy Cooking!