These beet chips are yet another example of a supremely healthy snack that I probably never would have prepared if it hadn’t been for this blog. And my preschooler, who loves beets to begin with, said, “These are better than chocolate chips mama!” I kid you not.
She calls these “Swirl Chips”.
2 or 3 medium beets
Salt (optional)
Preheat oven to 300 degrees Fahrenheit.
Wash the beets throughly. Cut off both ends and peel. Keep a towel on hand or do your peeling under running water in order to keep the juices under control.
Slice the beets very thinly (about 1 millimeter) with a mandolin. (The mandolin is actually necessary. Uniform thickness in the chips is required in order for them to bake evenly.)
Lay the sliced beets out onto parchment-lined baking sheets. They can be placed close together as they will shrink during baking. Sprinkle with salt, if desired.
Bake for 20-30 minutes keeping a close eye on them after 20 minutes as they burn easily. The beets will still be pliable when done and will crisp up as they cool. Serve. Store any leftovers in an airtight container. Depending on how dried out the chips are, they are probably good for at least few days.
I’m thinking these might be tasty served with Herbed Yogurt Dip.
Note: Beets that were at least three inches wide have less of a tendency to shrivel up during baking.
Yield: several handfuls of chips
Prep-time: 5 minutes
Bake-time: 20 minutes (per batch – one beet fills approximately two baking sheets)
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2:35 pm on March 9th, 2010
I’m not a big beet fan, but I do love beet chips (at least the ones from Terra). Definitely will have to give this a try!
3:27 pm on March 9th, 2010
LOVE this idea. I’m going to make them for myself this week. Thanks! (and, i think you get “mom of the year” for a kid saying they’re better than chocolate chip)
3:53 pm on March 9th, 2010
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6:07 pm on March 9th, 2010
What a fabulous idea – beautiful too! I will be trying these very soon as we’re trying to cut back greatly, and while I love chocolate cake, gotta make some changes.
10:30 pm on March 9th, 2010
You made Tastespotting!!!
10:55 pm on March 9th, 2010
These look fantastic! We’ll be trying these too. Gorgeous, and I’m sure tasty. Yum!
9:29 am on March 10th, 2010
@Deb I didn’t know you peeked at Tastespotting! Yeah, I’m up there occasionally. Submission and criteria are pretty easy. And the traffic is lovely.
2:16 pm on March 10th, 2010
I love these so beautiful…
sweetlife
6:25 pm on March 10th, 2010
These looks really good. I have to say I’m not a big beet fan but I definitely want to try this. Thanks for the inspiration!
6:56 am on March 11th, 2010
yesterday I made these and it is just DELICIOUS!!!!!! Thank you :)
12:55 pm on March 15th, 2010
the parchment paper? SO IMPORTANT. will try it again, following ALL of your instructions :)
12:59 pm on March 15th, 2010
It is tricky. Don’t give up. Practice. It’ll happen. If you’re really nervous or too busy to babysit them, just turn the oven way down to 225. But that could strech out the baking time considerably.
1:17 am on March 16th, 2010
what beautiful photos of those beets. I am making these! I just got a basketful of beets in my farm share a couple of days ago. Love that they are oil free! Thanks!!
1:24 pm on March 16th, 2010
[...] Two, two recipes in one post. Because they’re the same thing, just different veggies. [...]
1:43 pm on July 28th, 2010
[...] the last of them i made a batch of beet chips and i still have two left to roast, which i will probably add to hummus or make another smoothie, [...]
4:54 pm on October 18th, 2010
Love it! Can’t wait to try!
7:08 pm on February 2nd, 2011
I really really really wish I had a mandoline, these look spectacular!
12:26 pm on February 23rd, 2012
These could be dried in a food dehydrator,too. I make kale chips with my dehydrator quite often and actually prefer them to potato chips.