Baked Beet Chips

crispy and crunchy homemade beet chips baked in the oven

These baked beet chips are an amazingly healthy snack that is incredibly crunchy, crispy and it’s good for you!!! 

Still going strong with resolutions, but at times I crave for some sugary or salty or crispy snack.

Beet chips to my rescue.

Guilt free, nutritious, delicious, easy…heck YES!!!

Slice, bake, eat <—  as easy as that.

Few tips –

  •      The thinner (paper thin) they are, lesser baking time but not crispy after couple of hours. So, if you are not planning to store them, then this might be a good option.

  • The thicker they are, longer baking time, will stay crunchy and crispy for 1-2 days. But, the long baking time changes the vibrant red color into a rustic brown and makes them not flavorful.

The magic thickness is that of an construction paper. I used the first (or thinnest setting) in my mandolin, gave a little pressure on the beet while slicing and got the perfect thickness.

I loved the natural, sweetish taste of the beets and decided to skip the salt. But, if you are craving for salt then you sprinkle some right after coating with cooking spray. 

And, my favorite part of beets is the stunning color. Love these Beet falafels too. 





crispy and crunchy homemade beet chips baked in the oven

crispy and crunchy homemade beet chips baked in the oven

crispy and crunchy homemade beet chips baked in the oven

crispy and crunchy homemade beet chips baked in the oven




Skill level – Easy

Baked Beet Chips

Ingredients:

1 medium beet

non-stick cooking spray

Preparation:

1. Preheat oven to 300 degrees F with oven rack placed in the middle. Line a standard baking sheet with parchment paper and set aside.

2. Wash beet, cut off both ends and peel the skin.

3. Using a mandolin slicer, slice beets into thin slices (Don’t make it paper thin, approximately the thickness of construction paper is good). Place sliced beets in a single layer (it can overlap slightly) on the prepared baking sheet.  Spray a thin coating of non-stick cooking spray (if you prefer salty chips then you could sprinkle salt at this stage). Bake for 45 minutes to 1 hour. The edges will curl, will shrink and the slices need to be dry but still have the red color (check at 40 minutes and then every 5 minutes after that). Don’t wait until the get crisp in the oven (it will crisp as it cools) and don’t take them when damp. 

4. Place pan on a wire rack to cool, the chips will crisp as it cools.

Makes 1 serving


Notes:

  • The thinner (paper thin) they are, lesser baking time but not crispy after couple of hours. So, if you are not planning to store them, then this might be a good option.

  • The thicker (more than or equal to 1/16th of an inch) they are, longer baking time, will stay crunchy and crispy for 1-2 days. But, the long baking time changes the vibrant red color into a rustic brown and makes them not flavorful.

  • The magic thickness is that of an construction paper. I used the first (or thinnest setting) in my mandolin, gave a little pressure on the beet while slicing and got the perfect thickness.

  • I loved the natural, sweetish taste of the beets and decided to skip the salt. But, if you are craving for salt then you sprinkle some right after coating with cooking spray. 

 

 

 

 

(beetchips)

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