Homemade Beet Chips

Diets are tough because fighting cravings can seem impossible! We need our sweet treats and salty chips to keep our spirits up without harming our nutritional progress. This can definitely be a tough code to crack, but this recipe for beet chips from The Roasted Vegetable, Revised Edition is sure to help with your potato chip cravings. Something about the texture of beets make them a perfect potato chip substitute, and that pop of color is a mood booster in itself! Enjoy!

Homemade Beet Chips The Roasted Vegetable, Revised Edition by Andrea Chesman

Crispy Beet Chips

Makes about 4 cups (400 G)

These beet chips are so tasty, kids will be forgiven if they think these chips (when unsalted) are candy; the crunchy, fruity chips are impossible not to like. Salt them if you must. When left unsalted, I can’t resist them. Salted, my son “disappears them.” A mandoline to lice the beets thinly is required, as is patience to arrange the slices on the baking sheets and vigilance to make sure the beets aren’t burning. Burnt beets will taste acrid and nasty. The beets are done when the edges curl and the centers bubble or ripple a bit. The beets will darken in color, especially red beets. Golden and Chioggia beets will turn golden around the edges.

1 pound (455 g) beets, scrubbed (peeling is optional)
2 tablespoons (30 ml) oil
Salt (optional)

  1. Preheat the oven to 400°F (200°C, or gas mark 6). Lightly oil three  half sheet pans.
  2. Slice the beets with a mandoline; the slices should be about 1/16 inch  (2 mm) thick, which is almost impossible to achieve if you want to slice by hand. In a large bowl, combine the beets with the oil and toss with your hands until the beets are thoroughly coated.
  3. Arrange the slices in a single layer on the prepared sheet pans— the rounds can be touching but should not overlap.
  4. Roast one sheet at a time, for about 12 minutes, rotating the sheet at the halfway mark. Beets have a high sugar content, which means they burn easily, so watch carefully. The chips are done when the edges curl up and the centers are darkened. Let the chips cool on the pan until crisp, about 3 minutes. Then carefully transfer the chips to paper towels to blot excess oil. Repeat with the remaining baking sheets.
  5. Some slices may fail to become crisp. If you like, lower the oven temperature to 300°F (150°C, or gas mark 2) and line a sheet pan with a wire rack. Return the soft slices to the lined baking sheet and bake for 20 minutes. Again, leave on the pan for 3 minutes. The slices should become crisp. Do not let them get too dark, or burnt flavor notes will appear.

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The Roasted Vegetable, Revised Edition

“This is a cookbook for vegetable lovers… and vegetable haters.”

In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers (and haters), and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection.

This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of fuss. Now with 4-color photography to whet every appetite!