Oven Baked Beet Chips Recipes
BEET CHIPS
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
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.
Nutrition Facts : Calories 47 g, Fat 1 g, Fiber 2 g, Protein 1 g
EASY BEET CHIPS
A different way to use up some beets!
Provided by Kim
Categories Appetizers and Snacks Snacks Kids
Time 1h25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 12 g, Fat 3.6 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 386.9 mg, Sugar 8.4 g
BAKED BEET AND SWEET POTATO CHIPS
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray.
- Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine.
- Put the beets and sweet potatoes in a large bowl and spray with olive oil spray. Toss and spray again. Season with the seasoning mix. Arrange on the baking sheets; they can be close but shouldn't touch.
- Bake, rotating the baking sheets from top to bottom about halfway through, until lightly browned and crisp almost to the center (they will crisp all the way as they cool), about 24 minutes.
- Remove the chips to cool.
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- Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
- Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
- Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
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- Trim the greens and roots from the beets. Scrub the beets really well under cold water, but leave the skins on. Use a mandolin to slice the beets into 1/16-inch paper thin circles - hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
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