Baked beet chips are the perfect alternative to packaged potato chips or pricey vegetable chips. They’re easier to make than you think!
These baked beet chips easily take the place of potato chips at our house. They’re tastier than the traditional kind you’ll find at the grocery store and they’re a lot cheaper than the pricey vegetable chips you can buy as well.
Since October is “Unprocessed Food Month,” beets baked into a chip seemed like the perfect recipe to share…a good example of how easy and fun it can be to make and eat clean foods.
5th Annual Unprocessed Challenge
If you are up for a challenge, head over to Eating Rules, learn more about the 5th Annual Unprocessed Challenge and take the pledge. You’ll find all types of information about removing processed foods from your diet. You don’t have to commit to something unrealistic either. It’s about making informed decisions for you and your family. “Unprocessed” can be defined differently depending upon your situation.
The Sunday Supper group is on board. You’ll find links to all sorts of recipes below and I’m going to talk you through the transformation of earthy beets into….
Baked Beet Chips
I drew upon my vast experience (wink, wink) making zucchini, sweet potato, kale, apple and pear chips to tackle this vegetable. Yep…I’m chip obsessed!
Truth be told, I’m not much of a beet eater. In fact, I can’t remember the last time I had even a taste of one.
But, I know they’re good for you and I’ve seen rave reviews about tasty beet chips. And, so the process began.
Peel the beets with a vegetable peeler. It’s like peeling a potato. Then, slice them not too thin and not too thick, using a mandolin. I used a setting of 2 which made them about 1/16 of an inch in thickness. This gadget really is perfect for chip making because the slices need to be as uniform in thickness as possible for even baking.
My one very big word of caution – beet juice stains! So, wear an apron, cover your wooden cutting board with plastic wrap, wear gloves. Do what you must depending upon your tolerance for mess.
I hope I didn’t scare you off. These baked beet chips are absolutely delicious…and addictive. How often can you say that you’re kids gobbled down an entire beet or two in one sitting…and loved it!
- 3 Medium Beets
- 1 Tablespoon Olive Oil
- Preheat oven to 350 degrees F.
- Scrub beats, remove outer skin with a vegetable peeler and slice thin (about 1/16 inches with a mandolin or knife. (I used a 2 setting.)
- Toss beet slices with olive oil to lightly coat each side.
- Place beet slices in a single layer on 2 baking sheets. (I needed two baking sheets for the slices from 1 beet.)
- Sprinkle with salt.
- Bake for 15-20 minutes or until crisp and edges just begin to brown.
- Check at 15 minutes and then every 5 minutes thereafter removing chips that have reached the desired crispness. Thicker slices or ones that have been heavily coated in oil will take longer to cook.
- Remove chips to a cooling rack. Chips will continue to crisp as they cool.
- Repeat process for remaining beets.
Thanks to DB (aka Foodie Stuntman) of Crazy Foodie Stunts for hosting this event (and introducing me to the Unprocessed Food Challenge.) Take advantage of the delicious recipes from the Sunday Supper group to get you through the month of October and beyond!
Alluring Appetizers and Stunning Sides
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin & Sausage Pasta by Confessions of a Culinary Diva
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
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