Baked Beet Chips

they're not burnt - the colour just darkens as they roast

they’re not burnt – the colour just darkens as they roast

Beets make me angry. With the exception of a few, unique recipes, I just don’t think the effort/reward ratio is tipped in my favour with this vegetable.

It stains your fingers, your kitchen implements and your clothes pink; it is difficult to peel and (worse of all) it tastes like sweet dirt.

But I keep trying because beets are really rich in antioxidants and who couldn’t use an antioxidant hit every so often?!

These were surprisingly tasty. But there is one caveat – please use a mandolin slicer otherwise you will curse so loudly and long that your husband will think he has married from the wrong side of the tracks and re-think his vows.

Baked Beet Chips (makes about 2 cups)

  • 2 large beets, peeled
  • 1 tbsp extra virgin olive oil
  • sea salt & black pepper
  1. Thinly slice the beets (no, really, they have to be very thin or they will take forever to reach the desired crispyness).
  2. Place on a lined baking tray and brush with the olive oil then season generously.
  3. Bake at 375 for 40-45 minutes, turning them once and brushing/seasoning the other side.
  4. Once brown and crispy at the edges, remove from the oven and leave to cool (they will crisp further at this stage).

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3 thoughts on “Baked Beet Chips

  1. I agree with you: you definetely need to put in some work with these root veggies… 🙂
    I love these beet chips! Absolute best! I actually followed your recipe and put the slices in my dehydrator all day long and they came out nice and delicious!
    Thanks for the recipe! 🙂


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