Oven roasted beet chips

Beet chips are delicious – earthy, salty and just the perfect amount of sweetness.  They are a great anytime snack, and are perfect dipping chips for hummus or a homemade dill dip – yum!  So, why get store-bought ones when you can use the beautiful fresh bounty of  beets this time of year.

I’m a big fan of beet chips done with just a little salt and pepper, but they are also delicious with rosemary, sage, basil or dill.  Don’t be afraid to add you favourite herb or spice.

I love making homemade chips, however the beet ones can be a little challenging to get just right.  Beets can get dark and even burn while still being soggy. The trick is to try and get rid of a some of the moisture within, which is actually pretty easy to do.  Just follow the recipe below.

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INGREDIENTS

  • 6 beets (any kind of beet will do)
  • 1 tbsp. of olive oil
  • Salt to release moisture
  • Salt and pepper to taste

*PLEASE NOTE:  You can use any number of beets that you like, they do shrink quite a bit so less than 6 and you’ll have just enough for a snack or maybe two.  Just remember the ratio of 1 tsp of olive oil for every two beets!

DIRECTIONS

  1. Preheat the oven to 300F and line a few baking sheet with parchment paper.
  2. Wash and scrub the beets (I leave the skin on), but cut the top and bottom off, then use a mandolin to slice the beets (about 1/16th of an inch). If you don’t have a mandolin, you can slice them with a knife – just try to get them as thin as possible.
  3. Place the beets in a bowl and pour in the olive oil, and sprinkle with salt.  Toss to coat evenly and let them sit for 15 min.  This will allow the beets to release much of the moisture.
  4. Pour the beets into a strainer and allow the moisture to drain.  Then pour out onto paper towel and let sit for another 10 min.
  5. Lay beets out on parchment lined baking sheets and sprinkle with salt and pepper. Bake in the oven for 45 – 60 min.  (depends on your oven).
  6. Check them at 30 min. You want to pull them out as they become lighter in colour and before they turn brown, then transfer to wire racks to cool.  They will crisp up as they cool down.

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The first time you do it, definitely keep an eye on them as each oven is different and they can burn quickly.  But once you get the hang of it – you won’t go back to store bought.  It is so nice to be able to make you’re own healthy snack.

Plus, it’s a great way to use up any beets that you might not get to otherwise. ZERO WASTE, always a goal.

I hope you enjoy.

Till the next recipe.

 

Kristen xo

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