See, I told you that I would use up the beets from our CSA share. I wanted to do something fun and different with the beets, since I usually just juice or grill them. My husband, Mark, absolutely HATES beets, he despises them and won’t try them no matter how good I tell them they are. He thinks they are gross and taste like ‘ground’ or ‘dirt’!
Well, I can officially say – I have WON the beet war in our house! I got Mark to eat beets and he actually liked them. I didn’t even have to sneak them into something else. I just said “here, just try this beet chip, don’t be a jerk”. He tried it and he liked it, then he had another and then a few more. Then he proclaimed “I have never,ever liked beets before, ever, but these I actually like!” S U C C E S S !
These beet chips are super easy to make and you can keep them simple with just a little sea salt, or you can add some fun things like onion powder, or rosemary or any other spices or herbs you desire. I used a mix of both golden beets and red beets that we got in our CSA share from Porter Farms. Once you peel the feels and slice them, you will not believe the vibrant bright colors. They are almost too pretty to eat. Almost. These chips are so crispy and satisfying that you won’t be able to eat just one or even a couple. I made this batch and had planned to eat a few for a mid-afternoon snack and then save the rest for an evening snack. That didn’t work. At all. We ate them all.
As far as storing goes, these chips will likely lose a bit of their crisp when you store them, so as with most crispy baked foods, best to eat these up right away when they are their crispiest. Darn.
Besides being super delicious and so vibrantly beautiful, if you need even more reasons to eat beets here are a few of their wonderful benefits, beets are a unique source of phytonutrients called betalains. The betalains found in beets have been shown to provide antioxidant, anti-inflammatory, and detoxification support. If that isn’t enough, the combination of antioxidant and anti-inflammatory molecules in beets makes this food a highly-likely candidate for risk reduction of many cancer types. Oh and don’t forget the fiber! Beet fiber (along with carrot fiber) are two specific types of food fiber that may provide special health benefits, particularly with respect to health of our digestive tract (including prevention of colon cancer) and our cardiovascular system. More info about the wonderful benefits of beets can be found here.
[print_this]Crispy Baked Beet Chips – Gluten-free + Vegan
- 3-4 medium beets (or 6-8 small beets), peeled and sliced thinly about 1/16 – 1/8 inch – using a mandoline slicer is the best and easiest way to do this
- 1 tablespoon olive oil
- Sea salt to taste
- Feel free to add any additional seasonings that you wish *
Preheat oven to 350º F. Toss beets slices with oil in a medium sized bowl until they are all well coated and lay them flat in a single-layer on a rimmed baking sheet (bake in multiple batches, if necessary). Bake for 20-30 minutes, until chips are crispy. Check after about 15 minutes since the time will vary based on thickness of chips and how dark your baking pan is, mine took about 30 minutes since my baking pan was really light in color. The second batch I made was on a much darker baking pan and they cooked up much quicker. Sprinkle a little sea salt over top when you take them out. Transfer to a wire rack and they will crisp up a bit more as they cool.
* Play around with adding in different spices and herbs. I made one batch with some fresh rosemary, another with some onion powder and then just a plain batch, all were very good.