slice and bake! It's as easy as that to make crispy, crunchy and
salty beet chips. You've never tasted beets like this before:
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.
If you are a lover of all things crispy and salty, youll
love these beet chips. Theyre 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 dont have a mandolin
slicer, you can slice the beets very thinly with a sharp, sharp
knife. No dull blades
allowed here if you like your fingertips intact.
Nutritionally: Beets serve as a good source of folate, a B vitamin,
manganese and fiber; they also contain potassium, magnesium and
other vitamins and minerals.
Beet greens: Did you know you can also enjoy the beet
greens which are another powerhouse of nutrients and flavor!
Prepare as you would spinach or kale just wash and drain,
dry and then chop; then sauté in a bit of olive oil, salt
and pepper! Maybe sprinkle with a bit of parmesan cheese!
Delicious Beet Chips
- 4 medium beets (golden or red)
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- Preheat oven to 375 degrees. Preheat non-stick baking
- Stem beets, dont peel, but rub away all the
dirt off of the outside with a coarse brush or kitchen towel.
- Thinly slice beets using a mandolin slicer set on
one of the thinnest settings.
- In a large bowl, toss with olive oil, salt and pepper.
Then arrange on baking sheet (or two if needed).
- Bake for 10 minutes, then flip beet chips over. Bake
for an additional 5-10 minutes. Youll know then are
done when the edges are lightly brown and the beets no longer
bend, meaning when you pick one up, its
stiff and no longer flexible. (This may take some practice;
thicker-slices may need a lower temperature oven and a longer
- 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. Some chips may not ever be crispy, but all
are delicious. Audience response was very favorable, even
among those who said, I dont like beets, but I
will try these... oh these are good!
Avocado and Goat Cheese Dip
1 large avocado
2 tbsp fat free sour cream
2 oz of goat cheese
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Cajun seasoning
1 tsp lemon juice
salt and pepper to taste
Combine all ingredients in a bowl and mix
until well combined.