Who knew veggies transformed, could be so wicked? I didn’t and was pleasantly surprised. This recipe is super easy and similar to that of my ‘sweet potato’ chips, but I thought I would post anyways. Having tried both recipes now (and many versions of each), I have to say I am actually a bigger fan of the ‘beet chips’. They seem to get a little crispier than the sweet potato ones, and I really fell in LOVE their ‘earthy’ flavour. I had to literally chase ‘the duster’ out of the kitchen, as he was sneakin’ a few too many taste tests!
We ended up making a pretty big batch, but ‘we’ (yes, I admit I was fully guilty here too) kept eating them along the way, as I mentioned. So addictive and delicious. All that was left, when it came time for the blog photo, is what you see in the picture. Hehe. I have suggested this a couple times now, but if you do not yet own a madoline slicer, go grab. They aren’t super expensive, but really are a time and energy saver for sure! Also, when making different veggie chips, they are a big player in ensuring that the slices cook much more evenly. Each chip ends up being the same-ish thickness.
- yellow golden beets - unpeeled (can use other varieties as well) - quantity varies depending on size of batch you wish to make
- coconut or olive oil
- coarse sea salt and ground pepper
- assorted spices and herbs, as desired
- scrub beets thoroughly
- use a mandoline to evenly slice the beets
- put them in a bowl and coat with coconut or olive oil/spices
- use hands to make sure everything is all mixed together and all sides are coated well
- take some parchment paper and line a baking sheet
- place the sliced beets on the baking sheet in a single layer, making sure they are not overlapping
- heat oven to 250-300 degrees
- place the beets in the oven and cook until golden brown and crispy!
- note - you really do need to keep a close eye on them, as they can burn in no time
- use thongs to flip them every 10 minutes or so
- when fully baked, remove them from the oven and allow to cool on another piece of parchment paper or a wire rack (helps in getting the 'crispy effect' to it's fullest!)