You can turn a lot of vegetables into “chips,” like kale, sweet potatoes…and beets.
Beet chips are particularly fun to make since they’re so pretty when they’re done. If you’re making a meal you want to post on Instagram, for example (#nojudgement), they’ll add a really bold pop of color to any table tableau.
They also crisp up particularly well (unlike kale which can be a little tricky to get just right when it comes to chip texture).
One word of caution: If you’ve never peeled and chopped fresh beets before, be aware that the vibrant red hue we’re talking about will get all over your hands, the counter, and anything else it touches, and it’s not easy to get out once it’s set in. Wash quickly, as you go.
INGREDIENTS
- 1 medium beet, thinly sliced
- 2 teaspoons cold-pressed, extra virgin olive oil
- dash sea salt
DIRECTIONS
- Preheat oven to 350°F.
- Place veggies on baking sheet. Brush with olive oil and sprinkle with sea salt.
- Bake 8 to 12 minutes or to desired crispness, turning once halfway through.
WHY WE LOVE THIS RECIPE
It’s hard to beat the beet when it comes to nutrient-density. It has a unique combination of antioxidants and anti-inflammatory properties and is high in fiber. Turned into chips, it’s a quick, nutritious snack or side dish.
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