Baked Chips: Beetroot Crisps
Beetroot crisps (or chips) are something I got turned onto recently. They are like baked chips, but made from beets.
My favorite way I’ve had them was on top of a nice fresh turnip soup, but they are great on their own too.
Typically they would be deep fried, but it’s not the healthiest way to make them, and not all of us have any easy way to deep fry things. Here is a suggestion for baking some. Use them to spice up your next soup or dish, or as a snack. You can also try it with other root vegetables like parsnips or sweet potatoes.
Baked Chips Ingredients
- 6 beets
- 2 tbsps vegetable oil
- salt to taste
- Vegetable peeler
- Chef’s knife or mandolin
- Parchment paper
- Large bowl
- Baking sheets
- Paper towel
- Preheat the oven to 200C/400F.
- Peel and thinly slice the beets. If you have a mandolin, now is the time to use it.
- In a large bowl, combine sliced beets, oil and salt. Toss around until coated.
- Spread the slices over the parchment lined baking sheets, ensuring that the slices do not touch.
- Roast the crips on the lowest rack for about 20 minutes, or until crispy. Turn the crisps half way though. If using more than one baking sheet, make sure you switch levels in the oven half way through. Pay attention, as they may not need the full time if you have a powerful oven.
- Remove from baking sheet and let cool on paper towels.