I’m all about eating in moderation. There’s nothing wrong with a good ol’ potato chip snack every once and a while. But sometimes a girl needs to BINGE. For moments like these, a crisp and guilt free beet chip is the perfect vessel to aid in the consumption of a bucket of hummus.
The key to making this recipe successfully is slicing the beets evenly, and pretty much paper thin. A mandolin makes quick work out of the job! If you’re not sure what that is, I added a link below.
DONT buy the Utopia brand. I made that mistake. It is cheap for a reason. The plastic is super flexible which makes it so dangerous, and its really confusing to use. The one in the link above is sturdy, straight forward, and stores easily. Plus, the blade holds its edge, and when it dulls you can pop it out and sharpen it with a wet stone (or take it to a professional knife sharpener).
These beet chips are:
Black Pepper Garlic Beet Chips
These crisp, vibrant and hearty beet chips will stand up to the thickest of dips!
- 3 beets
- 3 golden beets
- 2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp coarse ground black pepper
- Step 1 Preheat the oven to 250F. Baking at a very low temperature encourages the beets to get crisp without browning.
- Step 2 Using a mandolin, slice the regular and golden beets into separate paper towel lined bowls so the colors don’t bleed. Make sure to slice them as thin and as evenly as possible.
- Step 3 Divide the seasonings evenly into both bowls. Stir, and allow to sit for 15-20 minutes. This allows the water to escape, making a particularly crisp chip.
- Step 4 Bake the chips on parchment lined sheet pans for 20-30 minutes, or until crisp!