A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. 🙂
TOP Reviews:
I’ve never really had beets and this was easy and tasty. Salty and sweet. You really need to keep the beets evenly sliced and watch them because they will burn. Thanks for posting and I will be making this again!
Very good but I would leave the beets a little thicker next time and watch more carefully as they burn quickly.
I made these before I actually found this recipe… I just skipped the cooking spray. I made the beet slices using a vegetable peeler, because I don’t have a mandoline. The slices were VERY thin, and my first batch burned to a crisp… WATCH THEM CAREFULLY!! The second batch turned out wonderfully, though — the perfect balance of salty and sweet!
Did it as directed, with baking time at almost an hour, & the chips came out GREAT ~ crisp & tasty! And, with a slicer the prep was easy, easy, easy! Well worth keeping the recipe around!
Ingredients
4 large beets, scrubbed clean
nonstick cooking spray
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Ingredients
4 large beets, scrubbed clean
nonstick cooking spray
salt, to taste
Instructions
Preheat the oven to 375 degrees F.
Using a mandoline, a sharp knife or the slicing blade of your food processor, slice the beets thinly (about the size of a potato chip).
Spray with a cookie sheet with nonstick spray, spread the beet chips evenly and season with salt to taste.
Roast for about 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure that they don’t burn.
Serve alone or with sour cream or your favorite dip.
Nutrition Information
Calories: 22 Fat: 0.1 g Saturated fat: 0 g Carbohydrates: 5 g Sugar: 4 g Sodium: 38.5 mg Fiber: 1 g Protein: 0.8 g Cholesterol: 0 mg
From: food.com