Hunters Beet Chips Recipes

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.

BEET CHIPS

Steps:

• Peel 3 beets (red and yellow) and slice no more than 1/8 inch thick. Toss with flour, then deep-fry in 1 to 2 inches 350 degrees F vegetable oil, stirring occasionally, until the sizzling around the chips slows down, 3 to 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined rack set on a baking sheet; season with salt. Let cool.

HUNTER'S BEET CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Spread beets out in a single layer on the prepared baking sheet. Brush beets on both sides with olive oil and season with salt and pepper.
• Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.

BEET CHIPS

Steps:

• Preheat oven to 350°F, with racks in upper and lower thirds. Peel beets and slice into 1/16-inch-thick rounds with a mandoline. In a large bowl, toss beets with the oil. Divide beets among two rimmed baking sheets, arranging them in single layers. Stack another rimmed baking sheet on top of each.
• Bake until edges of beets begin to dry out, about 20 minutes. Remove top sheets and rotate bottom sheets from upper to lower racks and from front to back. Continue baking, uncovered, 10 to 20 minutes more, removing chips as they dry out completely (they will lighten in color). Transfer to a wire rack; chips will crisp as they cool. Store in an airtight container for up to 5 days at room temperature.
• (Per serving)
• Calories: 28
• Saturated Fat: .2g
• Unsaturated Fat: .3g
• Cholesterol: 0mg
• Carbohydrates: 3.9g
• Protein: .7g
• Sodium: 32mg
• Fiber: 1.1g

HUNTER'S BEET CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Spread beets out in a single layer on the prepared baking sheet. Brush beets on both sides with olive oil and season with salt and pepper.
• Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.

BEET CHIPS

Steps:

• Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.
• In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.