Oven Baked BBQ Beet Chips


I mentioned on Friday when I shared my No Bake Carrot Cake Bites that I go through food phases.  Right now, I am currently obsessed with Medjool dates, carrots and beets.  

Recently I shared a Beet Yesterday Pre-Workout Smoothie and while that was made with beet powder, I have also been enjoying fresh beets as well. 

If I had to be honest, beets alone aren’t really my fav.  I find them to be a little too “earthy” tasting all by themselves. Still, I do like them and really enjoy their health benefits.  Not only are they rich in nitrates which are said to boost athletic performance, but they’re also known to help improve blood flow which can lead to a healthier heart.  

Anyway, back to my point.  I like beets but their flavor alone really isn’t my jam.  I do however like them in smoothies and REALLY like them in chip form, especially with the right combination of flavors, like BBQ!
Oven Baked BBQ Beet Chips

While a lot of people like to enjoy their beets with goat cheese (which, is a pretty fantastic duo), I prefer to slice them up reallllly thin, toss them with a little olive oil and BBQ spice and bake them in the oven.  It might be hard to believe looking at them but I swear beets and BBQ make one of the most fantastic flavor combinations EVER.  

Even my husband who can be a little critical of the things I whip up in the kitchen claimed these were quite fabulous.  In fact, he ate them all while watching the Super Bowl leaving no more for me.  

You might also like:  Vegan Hashweh "Rice Stuffing" {Gluten Free}

Guess I’ll have to be whipping up another batch ASAP! 😉 

Oven Baked BBQ Beet Chips

bbq beets 4

bbq beet 5

OVEN BAKED BBQ BEET CHIPS


RECIPE

Ingredients: 

  • 2 fresh beets, sliced with mandolin or spiralized with ribbon blade
  • 1 tbsp extra virgin olive oil 
  • 1.5 tbsp Weber BBQ seasoning

Directions:

  1. Preheat oven to 350 degrees. 
  2. Slice beets then toss them in a bowl with olive oil and seasoning. 
  3. Lay flat on cooling rack and place them in the oven for approximately 20 minutes. 
  4. Monitor carefully making sure not to burn. 
  5. Let cool then place in bowl to serve. 
  6. Best enjoyed fresh. 

Have a recipe to share? Be sure to linkup with myself and Running On Happy!

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This post is also shared with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.

 


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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