Beet Chips Root Veg Chips Food
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
BEET CHIPS- ROOT VEG CHIPS
Ever wonder what those wonderful crunchy garnishes on top of your meal are in a nice restaurant? Well, this is them. Look fancy but o so easy.
Provided by Arabannie
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- slice your beets paper thin on a mandolin.
- Tarot root also can be done the same way.
- you can also use a potato peeler to peel strips of parsnips or sweet potato.
- Heat you vegetable oil to 350 deg.
- For beet or tarot chips, fry in batches flipping during cooking.
- For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together.
- Cook till crisp.
- remove to a paper towel lined pan.
- Season immediately with salt.
Nutrition Facts :
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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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