Baked Beet Chips

• 4 medium beets
• 2 teaspoon extra-virgin olive oil
• Sea Salt

Directions:

Preheat oven to 350 degrees, with racks in upper and lower thirds.

Peel beets and slice 1/16 inch thick with a mandoline or by hand.

In a large bowl, toss beets with extra-virgin olive oil. The beets should have a very thin coat.

On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer.

Sprinkle with a small amount of sea salt.

Bake until edges of beets begin to dry out, about 20 minutes.

Bake 10 to 20 minutes, removing chips as they become lightened and pale in color.

Transfer to a wire rack; chips will crisp up as they cool.

Ways to serve:

Finely chop and sprinkle rosemary or add onion powder or turmeric or any other spice you love before baking.

Serve with a delicious yogurt dip or make a delicious chive yogurt dip.

Chive Yogurt Dip

• 1½ cups plain Greek yogurt
• ½  teaspoon olive oil
• 1-2 teaspoons salt (add to your taste)
• 1 tablespoon organic dried onion flakes
• 3 tablespoons fresh chopped chives

Combine all ingredients. Chill, covered, for up to 3 days. When serving, garnish with more fresh chopped chives.

 

Here’s another delicious beet chip recipe:  Salt & Vinegar Beet Chips HERE.

And even more recipes with beets here.

Enjoy!

 

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