How To Make Beetroot Chips Recipes

HOW TO MAKE BEETROOT CHIPS

Steps:

• Clean the beetroots well and remove their stems and leaves. Then, peel the beets (this isn't 100% necessary if it's not too dirty or has a thin skin, or if it's organic).
• Slice with a mandolin for best results (thin even slices will be dried quicker and more evenly), a peeler, or a knife. Slicing the beets very thin is the key to super crispy results when not using a deep fryer. 1/16th of an inch is thick enough if using a mandoline.

DEHYDRATED BEET CHIPS

Steps:

• Peel and slice beets as thinly as possible with a sharp knife or mandoline.
• Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
• Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
• Dehydrate according to manufacturer's instructions, 8 to 12 hours.

BEET CHIPS

Steps:

• 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.
• On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. 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 in color. Transfer to a wire rack; chips will crisp up as they cool.

EASY BEET CHIPS

Steps:

• Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
• Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
• Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

BEETROOT CHIPS RECIPE | VEGETABLE CHIPS RECIPE | HEALTHY EVENING SNACK

Steps:

• Instructions Take a medium-sized beetroot. Cut the two ends. Peel off the skin using a peeler or knife, whichever is comfortable for you. Wash it once before making slices. Make thin slices using a slicer or knife. Make sure it is thin. If the slices are thick then you will not get crispy chips. Heat oil in a pan to deep fry the beetroot slices. Make sure the oil is hot before dropping the slices. Do NOT add too many slices at once, it will reduce the temperature of oil and will not make the chips crispy. Stir occasionally to avoid burning. Remove from the oil once all the bubbles settle down completely. Sprinkle a pinch of salt and chilly powder for some added flavour. Enjoy this Beetroot chips on a rainy evening!!!!