Oven Roasted Beet Chips

by jessica on June 28, 2015

I love beets in all forms – roasted, pickled, borscht, juice, and now chips. Never met a beet I didn’t like. Last year when I was in New Orleans, I had a beet salad garnished with a beet chip. It was love at first sight. Beet chips have been on my list for a whole freaking year. About time I try to make them!

First, I recommend using a mandolin for this. You want the slices as this as possible. My knife skills are lacking (to say the least) so I found the mandolin easiest and safest.

On parchment lined cookie sheet, lay out your slices. Give a light spritz of olive oil, or your preferred oil. Bake at 350 degrees for 20 minutes. Flip the slices over and put back in the oven for another 10-15 minutes.

The beet slices shrink a lot so plan on making a couple pans of these gems

After the chips cooled slightly, I seasoned them with salt, pepper, and orange zest. They will keep in a closed container for a couple days, but mine only lasted about a day and half before I ate them all.

Not the prettiest snack but delicious!






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