Baked Beet Chips with Sea Salt are not only super easy to make but they are a nutritional anytime snack! They bake up nice and crisp and taste delicious. I had never been a fan of beets. My mother and grandmother often pickle beets, and quite honestly, that was the only way I had ever tried beets. As a child I couldn’t stand the taste, so naturally, into my adulthood, I assumed I would still dislike them. But recently I decided to try a beet salad offered by one of our local restaurants. I was a little leery but the waitress assured me it was really delicious, and she was right. It was so tasty it completely changed my mind on how I view beets, granted they weren’t pickled, and maybe that’s why I enjoyed them. I guess it goes to show that taste buds change and it’s always good to give foods a second chance. Just a little FYI, the natural dye in the beets can turn your urine pink, so don’t be alarmed if that happens!
The next time I went shopping I picked out a few red and golden beets to try my hand at baked beet chips with sea salt. They are such a quick and easy snack to make and don’t seem to last long around my house. I did enjoy the artwork the beets left behind on my parchment paper. I probably should have saved it, maybe I could have become the next Picasso!
It is best to use a Mandolin Slicer if you have one, then you are assured your chips will be sliced the same thickness and cook evenly. I also found that baked beet chips with sea salt cook well if you slightly brush on a little extra virgin olive oil, so the sea salt sticks well through the baking process. If you want to kick it up a notch try added a little dusting of cayenne pepper to your chips. I did prefer the red beet chip over the golden. The red had a slightly sweeter taste.
Baked Beet Chips with Sea Salt
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Dietary||Diabetic, Gluten-free, Vegan, Vegetarian|
|Meal type||Appetizer, Side Dish, Snack|
|Misc||Child Friendly, Pre-preparable|
- 2 Large Red Beets (thinly sliced)
- 1 Large Golden Beet (thinly sliced)
- 2 tablespoons Extra Virgin Olive Oil (for light;y brushing chips)
- Sea Salt (coursly ground)
|Wash and peel beets, then slice thin- approximately 1/16" thick.|
|Place sliced beets on parchment paper or wire rack over cookie sheet. (If using a wire rack, you do not have to turn beets.)|
|Brush top side of beets lightly with extra virgin olive oil.|
|Sprinkle top side of beets with coarsely ground sea salt.|
|Place cookie sheet in preheated 400 degree oven.|
|Cook for fifteen minutes, then turn beets over for remaining 15 minutes. If using a wire rack over a cookie sheet you may skip this step. Beets will not need turned over, as air will flow underneath them.|
|Remove beets from oven and allow to fully cool before serving.|
|Options for lightly dusting chips: Cayenne pepper, Italian seasoning, Parmesan cheese.|