I can’t get over how beautiful these beet chips turned out to be. They remind me of Chihuly’s glass ceiling at the Bellagio. An edible work of art.
I got four beets in my most recent produce delivery, and I wasn’t sure what to do with them. I am not a beet lover, but they are steadily growing on me. With their thin little tails, the beets remind me of the prehistoric deep sea creatures that live in complete darkness and have severe underbites. I decided to turn two of my beets into beet chips using largely the same method for making sweet potato chips. Do you have any suggestions for what I can do with my other beets?
First, pre-heat your oven to 325ºF and prepare your beets by chopping off their heads and tails and peeling off their skins. Brutal. Then, slice them very thinly to about 1 mm. I used a mandoline for ease and consistency, but you could very carefully use a knife to slice them as thinly and evenly as you can. The beets looked like beautiful, tie dyed treasures on the inside.
Lay your slices out on a baking sheet without letting the beets overlap. When I make sweet potato chips, I don’t use any oil to keep them really healthy, but they lose their crispiness after a few hours. So for these beet chips, I decided to spray my baking sheet with cooking spray and then spray the tops of the beets with it again. I didn’t have a chance to find out whether they maintained their crispiness or not because I gobbled them right up. Maybe next time…
Put your beets into the oven and let them bake for about 20 minutes or until they start to curl up and turn crisp. As with sweet potato chips, these beet chips crisp up as they cool down. If your beets aren’t sliced uniformly thin, you might have to take some out of the oven before others so they don’t burn. Keep an eye on them closely.
When making these chips, consider that the beets will shrink considerably in the oven. Two medium sized beets yielded enough chips for only one person to enjoy. They turned delectably sweet and slightly toasted. A great snack!