I harvested the last of my beets this week, which was a little bittersweet. And I mean that literally- beets themselves are bittersweet! Or rather, more like earthy-sweet. Either way, love ’em or hate ’em, beets are one of the healthiest vegetables you could and should be eating. I wasn’t always a fan, but over the years beets have won my affection, and these beet chips played a major roll in our courtship.
Light, crisp and totally addictive, you might actually forget you’re eating something healthy!
- 2-3 medium sized beets, scrubbed clean, and long stringy roots removed
- 2-3 tablespoons olive oil OR olive oil cooking spray
- 1/4 teaspoon salt
- freshly cracked pepper
- 1 teaspoon each fresh rosemary or thyme, roughly chopped (optional)
- Preheat the oven to 350 degrees. Use a mandolin to slice the beets into even, paper thin pieces. Line 2-3 sheet pans with parchment paper, then use a pastry brush to spread a thin coat of oil on the bottom of each. Alternatively, you can use cooking spray instead.
- Lay the beet slices out in an even layer. It's okay if they touch, but try not to let them overlap. Brush the tops with another thin layer of oil, sprinkle with salt, pepper and herbs if using.
- Place in the oven and keep a close eye on them while they bake for about 20 minutes. They'll be done when they're golden brown and crisp. Some of the chips might be done before the others, so use a pair of tongs or a fork to remove the browned chips and let the others continue baking.
- Remove the chips from the oven and allow to cool. Serve immediately.
- You can use a variety of different seasonings, so feel free to experiment with your favorites!
- These chips will turn soggy after a few hours, especially in the summer humidity. Pop them in a 200 degree oven for about 5 minutes to recrisp them right up.
- Unfortunately it is difficult to achieve perfectly even thin slices with even the sharpest knife and the best skills. Mandolins are inexpensive and can be purchased at kitchen stores or online.