England · Fruits and Veggies · Travels

Baked Beet Chips/ Beetroot Crisps

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Making your own root veg crisps seems fancy, but this recipe is really very easy if you do one little trick! First slice your raw beets very thinly on a mandoline. I actually used the mandoline side of a box grater for these. See? Nothing fancy. Put them in a bowl and dust them generously with salt and oil. Then wait. They should sit for around 20 minutes or so. The salt will break down the beet’s structure, and a lot of water will be sitting at the bottom of the bowl. That’s what we want. By drawing out the moisture before we cook them, we prevent them from steaming in the oven.

Once the slices of beet are really droopy, and there is a lot of water in the bowl, give them a drain and a rinse. You can even pat them off with paper towels. Try one. Make sure it is seasoned to your liking. You can add pepper, herbs, whatever you want. Toss them in a bit more oil, if you think it is needed, and place them on a baking sheet, making sure that they don’t overlap.

Bake then in a low oven, around 350˚F or below, until they are crispy and dry. Make sure to open the oven door to let the steam out at regular intervals. Start checking the crisps before you think they look done. Once they cool a bit they tend to go crispy. You aren’t looking for them to be browned, just dry.

Give them a try! They are fun, relatively healthy, and so beautiful!

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