Oven Baked Beet Chips


So I had three beets just hanging out in my fridge now for the last 6 days or so and I needed to use them. I’ve made just plain roasted beets the last like 4 times I had them and I initially thought I’d find a recipe to use them for baking, but I didn’t like any that I found. While on my search for some recipe inspiration I came across “beet chips”, genius! I don’t know why I didn’t think of that! It seemed so simple & easy! Heck, I make sweet potato chips all the time, how hard could it be?

Well, it’s not that hard unless you’re a sleepless mom of two minions, then it’s nearly impossible! Ok, I’m exaggerating a little but I did have a few moments of failure while trying to make this stupidly simple recipe.

Here are the ingredients/directions:
-3 beets
-olive oil
-salt
-pepper

Cut the three beets with a mandolin. Toss with oil, salt & pepper. Place beets on top of a wire rack over a baking sheet so you don’t have to flip them over. Bake at 400 degrees for 30-35 mins.

Sounds pretty simple right? Here’s what happened:

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Ok great, so far so good. I take my mandolin and start by cutting the stem off…and it went horribly wrong. I cut it so it was lopsided…time to switch tactics.

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Nope. That knife didn’t work either…one more time.

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Ok, good much better! Now I’m actually getting somewhere and my slices somewhat resemble a chip! Here’s a quick tip: leave the root of the beet on so you can hang onto it while you’re slicing. Like this:

You might also like:  Meatless Monday: Veggie Burger & Quinoa Stuffed Portobello Mushrooms

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Oh and make sure you set the oven before you start and have your bowl out and next to you (unlike me who didn’t think ahead) because your hands will end up looking like you murdered someone temporarily.

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Anyway, I pretty much had smooth sailing from there. I placed the beets on the wire rack over the baking sheet like this:

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And they came out crispy like this:

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Then I served them next to my turkey burger & ate them!

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Yum!


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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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