Baked Beet Chips

 

Muahahahahahaha.

I was finally able to trick my dad into liking beets.

You can’t tell, but I’m currently strumming my fingers together and cackling in an evil tone. I’m that proud of myself.

Doubly proud because I finally busted out my mandoline and figured out how to use it.

I’m always looking for a great snack substitute for potato chips. Something that will satisfy my craving for a salty crunch but won’t make me feel sluggish or guilty.

And man oh man did I find a gem.

I actually like the flavor of the crispy beets better than I like the light crunch of the potato chips.

Um… and good lord they are beautiful.

You will need…

2 large beets, peeled

1 teaspoon olive oil

½ teaspoon sea salt

½ teaspoon garlic powder

Note: You will need a mandoline to make these unless you have magical slicing powers. You can buy one here.

Start by preheating your oven to 350 degrees F.

Using your mandoline, slice the beets 1/16^th inch thick.

In a large bowl, toss the oil, beets, salt and garlic powder together until all the beets are lightly coated.

Get out 4 rimmed baking sheets (if you only have 2, you can just do them in batches).

Line 2 of the rimmed baking sheets with a single layer of beets and cover each with another baking sheet. Making a little baking sheet stack.

Put them in the oven and bake for 20 minutes to dry out the edges of the chips.

Remove the top baking sheets, rotate them and cook for another 10 to 15, until the beets start to lighten in color.

When the beets are lighter in color, remove them from the oven and immediately move them from the sheet to a rack to cool.

Let cool slightly and snack away.

Love and Beer Floats

Angela

Baked Beet Chips

2 large beets, peeled

1 teaspoon olive oil

½ teaspoon sea salt

½ teaspoon garlic powder

Note: You will need a mandoline to make these unless you have magical slicing powers. You can buy one here.

Start by preheating your oven to 350 degrees F.

Using your mandoline, slice the beets 1/16^th inch thick.

In a large bowl, toss the oil, beets, salt and garlic powder together until all the beets are lightly coated.

Get out 4 rimmed baking sheets (if you only have 2, you can just do them in batches).

Line 2 of the rimmed baking sheets with a single layer of beets and cover each with another baking sheet. Making a little baking sheet stack.

Put them in the oven and bake for 20 minutes to dry out the edges of the chips.

Remove the top baking sheets, rotate them and cook for another 10 to 15, until the beets start to lighten in color.

When the beets are lighter in color, remove them from the oven and immediately move them from the sheet to a rack to cool.

Let cool slightly and snack away.