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!
Baked Beet Chips
- 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.
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