I've never been a huge fan of beets; except this beet powder that I have that I will throw into my chocolate smoothies in the morning and I love these mint chocolate coconut beet bites that I made with the powder too! Clearly, for me, the raw cacao powder/chocolate flavor hides the earthiness of beets.
Anyways, beets are so good for you, I want to like them and soak in all their benefits; reads: increase exercise and stamina performance, great for diabetics, maintaining a healthy liver, increases your sex drive, the high iron content in beets can help people who suffer from fatigue, and they help with inflammation! So, needless to say I wanted to find ways to eat them...hence crispy salty beet chips.
I made these the other night while I was home over the weekend with my mom after picking up beets at the farmers market. I told her to buy them and honestly I don't even know why, but we decided to make them into chips! It requires just a little prep work, but they are so worth it! They came out super crispy, a tad salty, and the earthiness taste that is usually there, magically disappeared.
You first need to slice the beets as evenly as you can; a mandolin would come in handy, but if you don't have one (I didn't!) a knife is great. Then you need to soak them in a little olive oil and salt to release some of the moisture. This step is key to making sure they are crispy! After that you pat them dry again, add a little more salt, spread them evenly on your baking sheet and put them in the oven until crispy!
We loved them! I wanted to make them again to share with you all so here is the recipe:
They would be perfect thrown on top of a salad, dipped in hummus, cashew cheese or even guacamole!
What you need:
Prep time: 20 minutes
Cook time: 35-40 minutes
Total time: 1 hour or so
Olive oil or coconut oil
Pink sea salt
4 medium/large beets
Any other seasonings of choice (pepper, nutritional yeast, cumin, garlic etc)
What you need to do:
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
2. Wash the beets and completely dry them.
3. Thinly and evenly slice them about 1/16 thickness. A mandolin works best here, but a knife will do!
4. Add them to a mixing bowl with sea salt and about 2 tbsp of olive oil. Allow the beets to sit for about 15 minutes to release the moisture. This will ensure a more crispier chip.
5. After about 15 minutes, pour the beets on a paper towel and lightly pat them dry.
6. Spread out the sliced beets to your baking sheet and sprinkle with sea salt.
7. Cook at 400 degrees for about 35-40 minutes. Flipping halfway.
Depending on the thickness and the size of the beet chip, some may cook faster. You can remove those and continue to cook the others.
If you do not release the moisture before you cook the beet chips, they will be on the soggier side.
They will last about a week in a air tight container. You can simply re-heat them in the oven at 400 for a few minutes or quickly under the broiler, but watch because they will burn FAST!