Baked Beet Chips
Crunchy, salty, and full of antioxidants, these beet chips are a far healthier choice than the traditional potato chip!
- 4medium beets
- 2teaspoons extra virgin olive oil
- sea salt
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.
- On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle with a small amount of sea salt.
- Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened and pale in color.Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.
Recipe courtesy of Adrianna Adarme, a food blogger and soon-to-be-author who lives in Los Angeles, California. She writes the food blog A Cozy Kitchen, a place where she shares all of her favorite everyday and comforting recipes.