Olive Oil Baked Beet Chips With Sea Salt And Black Pepper Food
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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- Use a mandolin or sharp knife to slice the beets 1/16-inch thick. Toss the beets with olive oil, salt and pepper.
- Arrange them in single layer on the prepared sheet pans. You will need to bake these in batches.
- Bake until crisp, about 15-17 minutes. Toss the warm chips with flaky sea salt, black pepper and fresh herbs.
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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.
- Preheat the oven to 300 degrees F, and line two (or more) baking sheets with parchment paper. (You will likely need to bake these in batches.)
- Place the beet slices in a large bowl. Sprinkle with the salt, toss to coat, and then let sit for about 15 minutes to sweat.
- Drain off and discard any accumulated liquid, then pat all the beet slices dry with a paper towel.
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- Wash and scrub the beets thoroughly so you can leave the peel on for extra fiber. Slice them 1/16th inch thick with a mandolin or a very sharp knife.
- Pat the beets lightly with a paper towel to remove excess moisture, sprinkle them with a little bit of sea salt, toss and let them sit on paper towels for about 15 minutes. This allows more moisture to release from the beets, which will help your chips get crispy.
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