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Oven-Baked Beet Chips

January 28, 2016 By Sarah 2 Comments

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Oven baked beet chips - gluten-free, vegan, healthy snackThese oven baked beet chips - gluten-free, vegan, healthy snack

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.

oven-baked 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.

easy veggie 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.

homemade hhealthy veggie chips

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!

Oven-Baked Beet Chips
 
Print
Prep time
5 mins
Cook time
50 mins
Total time
55 mins
 
These baked beet chips will quickly become a favourite snack in your home. Make your own veggie chips as an easy, healthy snack.
Author: Accidentally Crunchy
Recipe type: Snack
Serves: 1 cup of chips
Ingredients
  • 4 small (2" wide) raw beets, peeled
  • 1 tbsp olive oil
  • ½ tsp salt
Instructions
  1. Slice the beets into thin rounds (aim for 2mm thickness) using a sharp knife or mandolin slicer.
  2. Spread them out on a baking sheet lined with parchment paper.
  3. Drizzle the olive oil across the pan and toss the beets so they are lightly coated.
  4. Sprinkle the pan with ½ tsp salt.
  5. 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.
  6. Remove from the oven and let cool before eating.
Nutrition Information
Serving size: ½ recipe Calories: 130 Fat: 7.03g Carbohydrates: 15.68g Sugar: 11.09g Sodium: 717.5mg Fiber: 4.59g Protein: 2/64g
3.5.3208

 

Filed Under: Appetizers, Dairy & Egg-Free (Vegan), Dairy & Nut-Free, Dairy-Free, Egg & Nut-Free, Egg-Free, Gluten-Free, Healthy Snacks, Side Dishes, Soy-Free, Top 8-Free, Vegan & Gluten-Free, Vegan & Nut-Free, Vegan & Soy-Free Tagged With: dehydrator, healthy chips, healthy snacks, homemade chips, homemade snack foods, how to dehydrate veggies, mandolin, oven-baked chips

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Comments

  1. kali says

    March 14, 2016 at 1:09 pm

    how messy were they to make? i hate working with beets because they stain everything!
    Xx
    Kali

    Reply
    • Sarah says

      March 14, 2016 at 3:52 pm

      Hi Kali,

      Especially now that I have my mandolin slicer, these are actually pretty easy to make and clean up after. I find that as long as I clean up quickly and don’t leave everything sitting covered in beet juice it washes off easily. And if you take a minute to wash your hands half way through, even your hands come out pretty clean by the end of it.

      Reply

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