Sunday, June 26, 2011

Beetroot chips

Beautiful red and golden beetroot! I found two different ways to make the chips- raw via dehydration and cooked via the oven.

I didn't have the time to dehydrate, so I cooked them.

  • beets, large, scrubbed clean
  • nonstick cooking spray
  • salt, to taste
  • Directions:
    1 Preheat oven to 350 degrees F.


  1. 2 Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip. 

  2. 3 Spread evenly on a cookie sheet that has been covered in parchment paper, spray the paper with nonstick spray,  season the beets with salt, then spray the beets with the nonstick spray.

  3. 4 Roast 20 minutes, turn, then cook another 15 to 20 minutes, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them.
**Cooking- I used the mandoline to cut them.
**Finished product- Yum! but they went fast!

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