Baked Beet Chips Recipe Crispy And Delicious Belly Full Food
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
UNFRIED CRISPY BAKED BEET CHIPS (LOW FAT)
A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. :)
Provided by grumblebee
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F.
- Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.
- Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.
- Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :).
- serve as is, or with sour cream or another favourite dip.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 38.5, Carbohydrate 5, Fiber 1, Sugar 4, Protein 0.8
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- First to make the beet chips, scrub the beets getting rid of any dirt or little roots. Keep the large stem in tact, but cut of the skinny root end so you have a flat surface.
- On setting 2 (or 3 for a bit thicker), carefully slice beets into rounds. I keep about 2 inches of stem still on the beet and use that as a "guard" while slicing the beets so I don't get too close to the end.
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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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