Easy Beet Chips Recipes
DEHYDRATED BEET CHIPS
Beets are crisped in the dehydrator or oven to make crunchy, delicious, and versatile chips. Try playing with the flavors of these chips: smoked bacon salt? sesame-tamari? Anything goes!
Provided by cameal
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 8h30m
Yield 4
Number Of Ingredients 5
Steps:
- Peel and slice beets as thinly as possible with a sharp knife or mandoline.
- Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
- Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
- Dehydrate according to manufacturer's instructions, 8 to 12 hours.
Nutrition Facts : Calories 113 calories, Carbohydrate 17.9 g, Fat 3.7 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1466.3 mg, Sugar 12.6 g
BEET CHIPS
Provided by Sunny Anderson
Time 35m
Yield 6 cups of chips
Number Of Ingredients 0
Steps:
- Peel 3 beets (red and yellow) and slice no more than 1/8 inch thick. Toss with flour, then deep-fry in 1 to 2 inches 350 degrees F vegetable oil, stirring occasionally, until the sizzling around the chips slows down, 3 to 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined rack set on a baking sheet; season with salt. Let cool.
CRISPY OVEN-BAKED BEET CHIPS
We couldn't stop snacking on these in the Test Kitchen! They're pretty tasty and couldn't be any easier to make. These would be great alongside a burger, grilled chicken or even packed into a kids' school lunch. Can't wait to try this recipe with other veggies too.
Provided by Karina Alcala
Categories Vegetable Appetizers
Time 45m
Number Of Ingredients 4
Steps:
- 1. Pre heat oven to 400 degrees F. Clean your beets no need to peel them. With a mandolin or a very sharp knife slice your beets thinly. I use setting 2 on my mandolin but you can go thinner if you want.
- 2. Put a cookie wire rack on top of a cookie sheet if you don't have one than brush your cookie sheet with olive oil. Arrange beets on cookie sheet or wire rack if you have one. If you have a wire rack you don't have to turn the beets chips over half way through the cooking process. Brush beets with olive oil salt and pepper them on both sides.
- 3. Put in oven and bake for 30-35 minutes if you don't have a wire rack then after 15 minutes turn the beets over and cook for another 15-20 minutes. Take them out and let them cool and harden up and enjoy. You can do this with sweet potatoes, eggplants, zucchini possibilities are endless.
BEET CHIPS
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
- On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
Nutrition Facts : Calories 47 g, Fat 1 g, Fiber 2 g, Protein 1 g
More about "easy beet chips recipes"
BAKED ROSEMARY BEET CHIPS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.2/5 (21)
Total Time 30 mins
Category Side, Snack
Calories 30 per serving
- Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper (amount as original recipe is written // increase number of baking sheets or work in batches if making a larger quantity).
- Thinly slice beets with a mandolin, getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
- Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
- Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
OVEN-BAKED BEET CHIPS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
4.8/5 (30)
Total Time 1 hr
Category Snack
Calories 172 per serving
- Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
- Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
- Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
BAKED BEET CHIPS RECIPE {CRISPY AND DELICIOUS!} - BELLY FULL
From bellyfull.net
Ratings 1
Calories 139 per serving
Category Snack
- Trim the greens and roots from the beets. Scrub the beets really well under cold water, but leave the skins on. Use a mandolin to slice the beets into 1/16-inch paper thin circles - hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Preheat the oven to 300 degrees F, and line two (or more) baking sheets with parchment paper. (You will likely need to bake these in batches.)
- Place the beet slices in a large bowl. Sprinkle with the salt, toss to coat, and then let sit for about 15 minutes to sweat.
- Drain off and discard any accumulated liquid, then pat all the beet slices dry with a paper towel.
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