There’s no questioning that chips are an addicting food: potato chips, tortilla chips… even Fritos! I don’t know what it is about crispy foods, and their crunchy texture, that makes them so divine.
Look at these thin slices: not your usual potato chip, right? That’s because they’re beets. The best part is that they’re as healthy as they are delicious, containing only salt, pepper, and a drop of oil. The only downside, perhaps, is how addictive they are; because of how thin they’re cut, they crisp up with an almost paper-like texture when baked. This only makes them harder to not eat.
I warn you: this is a tricky recipe to pull off. The oven temperature and thickness of the slices makes them very easy to burn, so one must keep a close eye as they begin to get their delicious texture. Once you get the hang of it, however, you’ll be left with the most delicious and healthy chips imaginable, and you’ll find the recipe to be far easier than your first attempt. What could be better?
Baked Beet Chips | Makes 6 cups
6 beets (de-stemmed, washed, and dried)
Coarse sea salt
Freshly-ground black pepper (optional)
Preparation
1. Pre-heat the over to 275˚F. Use parchment paper to cover two or three baking trays.
2. Thinly slice the beets using a mandoline slicer.
3. Arrange the beets on the trays. Add salt and pepper to taste.
4. Bake for 35-45 minutes, or until the edge of each beet resembles a dry flake. Take care to bake every chip until this point.
5. Remove from the oven and let the chips cool until the flakes are crunchy.
