Baked Beet Chips

Last night we made beet chips. It was a chaotic adventure that left us hoping for more beets in today’s CSA box.

Beet chip making began with me reading the instructions to the food processor to learn how to get it to slice. Sounds simple enough, but for those of you who know me, you know that I never read instructions, to anything.

After successfully slicing our beets, we decided that it would be a good idea to immediately wash the food processor to make sure that it didn’t get stained purple (you know, like my fingers are right now). I don’t know if that step was necessary or not, but we did it and our food processor bowl is still clear.

I carefully layed the beets out to bake according to the instructions and began working on my onion and cabbage burgers (which I will not be publishing, they were disappointing at best).

Did I mention that there was a painter in our house measuring for an estimate during the beet chip event?

I’m sure he was wondering what the heck was going on in the kitchen and why cabbage and onion burgers smell like Indian food?

Back to the beets. I carefully flipped the chips halfway through and I was supposed to be checking on them regularly to make sure that they didn’t burn.

I was doing great with the beet chip monitoring until it was time for the painter to leave. I got tied up in small talk by my front door. Beet chips – burned!

Total bummer. They were not all burned, but enough were burned that we didn’t take a picture. The unburned ones were crispy, salty, and wonderful!

I hope we get more beets from the CSA today!

From Joelen’s Culinary Adventures and Recipezaar.

Ingredients:

  • 4 beets, washed and unpeeled
  • olive oil spray
  • kosher or sea salt to taste

Directions:

  • Pre-heat oven to 375 degrees F.
  • Thinly slice your beets, about the thickness of a potato chip.
  • Spread in a thin layer on a cookie sheet sprayed with olive oil.
  • Spritz olive oil on top of the beets as well and sprinkle with salt.
  • Cook for 45 minutes to 1 hour, turning halfway through, until crisp.
  • Check on your beets often so they do not burn like mine did!
  • Serve as is, or with a dip of your choice.

Servings ~ 2
Calories ~ 130, Fat ~ 7 g, Carbohydrates ~ 16 g, Protein ~ 3 g

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1 comment
  1. Megs said:

    I LOVE beet chips. But, yes, they burn very easily!

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