Baked Beet Chips Recipe

Beets: Fresh, firm beets are the star of this recipe, providing a sweet and earthy flavor. Olive oil: This helps the beet slices crisp up in the oven and adds a subtle richness. Sea salt: Enhances the natural sweetness of the beets and adds a satisfying crunch.

To achieve perfectly crispy beet chips, ensure that the beet slices are uniformly thin. Using a mandoline slicer is essential for this. Additionally, after tossing the beet slices with olive oil and sea salt, let them sit for a few minutes. This allows the salt to draw out some moisture, which helps in achieving a crispier texture during baking.

• beets - Substitute with sweet potatoes: Sweet potatoes have a similar texture and can be sliced thinly to create crispy chips.

• beets - Substitute with carrots: Carrots can also be thinly sliced and baked to achieve a similar crunchy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for baking.

• olive oil - Substitute with coconut oil: Coconut oil can be used for its mild flavor and similar fat content, though it may impart a slight coconut taste.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a suitable replacement.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a similar mineral content and flavor profile, making it a good alternative.

• Allow the beet chips to cool completely before storing. This prevents any residual heat from creating moisture, which can make the chips soggy.
• Store the baked beet chips in an airtight container. Glass jars or plastic containers with tight-fitting lids work best to maintain their crispiness.
• Place a paper towel at the bottom of the container to absorb any excess moisture. This helps keep the chips crunchy for a longer period.
• If you notice any chips losing their crispiness, you can re-crisp them by placing them back in the oven at 300°F (150°C) for a few minutes.
• For longer storage, you can freeze the beet chips. Lay them out in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chips to a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn.
• When ready to enjoy, you can eat the frozen beet chips directly from the freezer or let them thaw at room temperature for a few minutes.
• To refresh the chips, you can also pop them in the oven at 300°F (150°C) for a few minutes to regain their crispiness.

• Preheat your oven to 300°F (150°C). Spread the baked beet chips in a single layer on a baking sheet. Bake for 5-10 minutes, or until they regain their crispiness. Keep an eye on them to avoid burning.
• Use a toaster oven set to 300°F (150°C). Place the beet chips on the toaster oven tray in a single layer and heat for 5-7 minutes. This method is quick and efficient for smaller batches.
• If you’re in a hurry, use a microwave. Place the beet chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30-60 seconds, checking frequently to ensure they don’t become soggy or overcooked.
• For an air fryer, preheat it to 300°F (150°C). Arrange the beet chips in a single layer in the basket. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Mandoline slicer: A tool used to thinly and uniformly slice the beets, ensuring even cooking.

• Baking sheet: A flat metal tray used to arrange the beet slices in a single layer for baking.

• Parchment paper: A non-stick paper used to line the baking sheet, preventing the beet slices from sticking.

• Bowl: A container used to toss the beet slices with olive oil and sea salt.

• Oven: An appliance preheated to 350°F (175°C) for baking the beet slices until crispy.

• Spatula: A tool used to remove the beet chips from the baking sheet once they are done baking.

Use a mandoline slicer: Thinly slicing beets with a mandoline ensures uniform chips and saves time compared to using a knife.

Batch processing: Slice all beets at once and toss them with olive oil and sea salt in a large bowl to streamline the process.

Preheat the oven: Start preheating your oven while you prepare the beet slices to save time.

Monitor closely: Keep an eye on the chips during the last few minutes of baking to prevent burning and avoid having to redo batches.