Beet Chips

RECIPE

If you love vegetable chips, why not make your own? The trick is to slice the vegetables seriously thin so that they crisp up nicely in the oven. This beet chip recipe is easy to adapt to other root vegetables, such as carrots or parsnips.

Serves 4

2 medium beets
1 teaspoon extra-virgin olive oil
salt

Preheat the oven to 350ºF (175ºC).

Peel the beets. Using a mandoline, slice the beets evenly to a thickness of 1/16 inch. In a large bowl, toss the beet slices with the olive oil until coated.

Arrange the beet slices in a single layer on two large cookie sheets. Bake 20 to 30* minutes until crisp. Turn the chips halfway through baking. The chips are done when the edges are lightly brown and the beet slices no longer bend. Beet chips become lighter in colour as they near completion.

Remove from the oven and sprinkle with salt. Place on a wire rack and allow the chips to crisp up a bit more as they cool.

*Note: Baking times can vary based on the thickness of the chips and the colour of your baking pan (light-coloured pans may take longer).

More recipes:
Roasted Sweet-and-Sour Beets
Roasted Parsnips