Beet Chips

Raw Beets

The beets were calling my name at the Farmer’s Market this week. I’m the only one in my house that will eat beets, or so I thought. These beet chips were gone before I could photograph them! They were so scrumptious that I made more of the beet chips, and then I moved onto making sweet potato chips. Now I’ll have to make a lot more chips, if I want some to eat some and not share!

Many of the root vegetables make tasty chips, especially beets (both red and yellow), sweet potatoes, turnips and parsnips. It’s certainly easy to buy packaged veggie chips at the market, but there’s something fun about making your own. With just a light coating of olive oil before baking and a sprinkle of sea salt after baking, they’re really delicious and easy to make. The yellow beets really shrink and turn an interesting color, but are crunchy and sweet.

A mandolin slicer is a double edged slicing tool common in Japanese kitchens. It creates paper-thin, uniform slices that are perfect for chip-making. Please protect your fingers and use the plastic guard that accompanies the mandolin.

Beet Rounds

  • 2 beets (I used yellow beets)
  • 2 sweet potatoes
  • 1-2 tablespoons extra-virgin olive oil
  • Sea salt

Pre-heat the oven to 225 degrees. Place an oven safe cooling rack over a large baking sheet. Using a mandolin or a very sharp knife, slice the vegetables into very thin rounds, about 1/16 inch in thickness. Put the olive oil on your hands and coat the vegetables rounds. Place the rounds side by side in a single layer on the rack. Bake until the chips are dry, about 1 to 1 1/2 hours. Sprinkle the chips with sea salt and enjoy!

Inspiration: Balaboosta


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