It’s spring time (almost) and of course, time to become concerned about what my waistline will look like come summer. I eat relatively well for breakfast and dinner, sometimes lunch, but where I am weak is snacking while I’m at work. After trying crispy kale I came across a recipe for beet chips. There is a fried version (too much trouble) and an Epicurious version which involves cooking the beets in sugar water first (totally unnecessary). The hardest part is getting the slices of beet thin enough and semi uniform without having a mandolin. Overall I am happy with the result, and definitely have some thoughts about how to tweak it. I started with just 1 large (HUGE) beet which took up one small cookie sheet.
pinch of salt
non-stick cooking spray (I used an olive oil one)
Preheat oven to 385 degrees. Slice the beet as thin as possible, this will aid in getting the chips crispy. Fatter slices will take much longer and will probably never get really crisp (though they were still tasty). Line a cookie sheet with the parchment paper, and give the paper a light spray of the non-stick oil. Lay beets out in a single layer on top of the parchment. You can overlap the slices a little, they will shrink as they cook in the oven. Once you have laid out all the slices, spray them lightly with some of the non-stick spray and then sprinkle with salt.
Place the tray in the oven, and cook for about 20 minutes. Will take a little less time if your oven runs hot so keep an eye on the chips, or a little longer if the slices are thicker. Once they are looking fairly done (browned, shrunken, like photo above) shut off the oven but leave the tray inside it. Remove after another 30 minutes or so, and the beet chips should be relatively crisp.
I’m thinking it would be good to experiment with adding some herbs, or some garlic salt to this recipe. I think it would add a tasty tang. My slices largely ended up too thick this time, so they weren’t crispy but still made a tasty snack so not a total loss either.