Move over kale chips! There’s a new veggie chip in town.
These oven baked beet chips are easier and heartier than kale chips, and you don’t to pay big bucks for store bought ones that are filled with chemicals and additives.
Have these beet chips as a snack any time of the day or night or with your favorite sandwich or burgers, or munch on these rather than popcorn on movie nights. Beet chips are tasty and it won’t leave you feeling and looking like a hippo.
Instead of salt, try using spices to reduce the sodium intake and to increase flavor.
You can use any root veggies for these chips, such as turnips, carrots, etc.
Make sure you use large beets as they will shrink when baking.
Use a variety of beets; white, orange, red, etc. Rainbow chips?
As always, buy organic whenever possible.
2 pound large beets of any kind, peeled, preferably organic
2 tablespoon extra virgin olive oil / evoo
Freshly ground or cracked pepper
Preheat the oven to 350 degrees.
Line baking sheets with parchment paper or silpat.
Slice the beets with a mandolin or use a knife to cut thin slices, carefully.
Place the beets in a mixing bowl and toss with evoo.
Lay them on the baking sheet evenly. Don’t overcrowd the chips.
Bake for about 25-30, minutes, rotating half way.
Toss the warm chips with salt or spices and pepper.
Remember, it’s good and good for you, so enjoy!