What’s In Season: Beets

Usually, I roast beets because of the way it brings out their sweet, earthy flavor. But this week, I opted to transform them into crisp, snackable chips.

Though baking takes a bit longer than frying, I don’t mind because it doesn’t leave me with a vat of grease to discard when I’m done.

And best of all, it gives me time to think of the perfect dip to complement my new creation. French onion? Ranch? The possibilities are endless!

 

Baked Beet Chips

1 ½ pounds (or 3 medium) beets
Olive oil

Yield: 2 servings

1. Preheat the oven to 325°F.

2. Scrub and wash the beets, then remove the skin with a vegetable peeler. Using a mandoline or very sharp knife, slice the beets into thin pieces, about 1/16 of an inch.

3. Transfer the beets to a large bowl and toss with enough olive oil to coat.

4. Arrange them in a single layer on baking sheets and bake for 45 to 60 minutes, turning halfway through. The beets should be browned on the edges and still be slightly flexible.

5. Remove the chips and allow to cool on a rack. They should crisp as they cool.

[Photo Credit: Phil Reid/Shutterstock.com]


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