Roasted Beet Chips
These beet chips are a delicious and elegant nosh for your summer porch party. I serve them with a non-dairy herb dip and a crisp rosé. Happy snacking!
Beet chips
Roasted Beet Chips:
Author: Erica Leazenby, MD
Time: 45 minutes
Ingredients:
3 medium sized, unpeeled beets, cleaned
Avocado oil
Sea salt
Directions:
Preheat the oven to 350 degrees. Use the convection setting on your oven if you have one.
Remove stalk and leaves from the beets. (Discard the stalk, but set aside the greens for later use.)
As thinly as safely possible, slice the clean, unpeeled beets with a sharp knife or mandolin. (The mandolin helps ensure the slices are uniform in thickness for even cooking.)
Toss the beets with a small amount of avocado oil. Use just enough oil to lightly coat each side of the beet.
Arrange the beets in a single layer on a baking sheet and lightly salt.
Bake the beets for 20-30 minutes or until they are bright red in color and the edges are starting to curl. Time may vary depending on the thickness of your cut. Flip the beets after about 15 minutes of baking.
Be patient as the beets will become more crisp as they cool. But do enjoy them within several hours for the most optimal crunch.
Don’t forget about the nutrient-dense greens. Use the greens from the beets to make delicious chips as well. Use the same method, but bake them for only 5-7 minutes or until crisp. Use them as a base for a beautiful presentation.