Who doesn’t love a good chip. They are crispy, a bit salty, that tiny little bit greasy, and make a satisfying crunch when you bite into them. But they’re also about as far from healthful as you can get and not really something I want to be offering my son on a regular basis. So I was really excited when I realised how easy it is to make your own veggie chips. I’ve been experimenting over the past weeks, making kale chips (recipe coming soon), sweet potato chips, and my most recent discovery and new favourite – beet chips.
I rarely make beets, but after the great success I had with making chocolate beet cake I have been looking for more dishes to prepare with them so I have a reason to buy them (there is nothing sadder looking than a withered beet).
I love making veggie chips, and have eaten store-bought beet chips before so knew I couldn’t really go wrong with this one. But I was still surprised to see my 4 year old gobble up the equivalent of 2 beets, ask for more, and then 1 hour later eat another beet’s worth of chips.
Aside from needing a bit of patience while they dehydrate, these beet chips are incredibly easy to make.
After washing and peeling the beets (use small/medium ones for a faster bake time), slice them thinly (1.5-2.5mm) using a sharp knife or a mandolin slicer like this one which I just ordered. Watch your fingers (!!) – more than once I had a beet jump out from under the blade while I was cutting.
Spread out your beet slices on a baking sheet (or two) lined with parchment paper, drizzle the oil across the pan and add salt. Toss the beets so they are lightly coated.
Bake on 100C, giving them a light toss every 10-15 minutes so they bake evenly and you don’t have a soggy side. If you like your chips to be on the salty side, about half way through add a dash more salt while you give them a stir. After about 45 minutes you’ll find that the beets have more or less shrunk to their final size and now hold a firm shape. Turn the oven up to 150C and bake for another 5 minutes to increase their crunch and then remove from the oven to cool.
Beet chips make a great snack on their own, but I’ve discovered also make a kind of great vegan bacon substitute. Pile them on to add a salty, tangy crunch to burgers, or crumble them on a salad to add texture and colour.
Ready to make your own? Promise you’ll be pleased!
- 4 small (2" wide) raw beets, peeled
- 1 tbsp olive oil
- ½ tsp salt
- Slice the beets into thin rounds (aim for 2mm thickness) using a sharp knife or mandolin slicer.
- Spread them out on a baking sheet lined with parchment paper.
- Drizzle the olive oil across the pan and toss the beets so they are lightly coated.
- Sprinkle the pan with ½ tsp salt.
- Bake in the oven on 100 C, turning/tossing every 10-15 minutes, until they beets have dehydrated enough to hold their shape (roughly 45 min). Then turn the heat up to 150 C for an additional 5 minutes to increase the crunchiness.
- Remove from the oven and let cool before eating.