Beet Chips
Chips are one of my favorite comfort foods. If you put a bag of salty tortilla chips in front of me, I can consume the whole thing without thinking twice (just ask Chris). I’d nosh away until I reached my hand into the bottom of the bag and only feel the crumbs…with much disappointment. Although I’d enjoy every last crunchy bite, my stomach would soon regret that decision after I came down off my carb-high. I do not deprive myself of chips but I do try and practice restraint when it comes down to snacking on them since they don’t contain any nutritional value.
Ingredients
- 1 large beet, peeled
- Olive oil pump spray (or 1/2 Tbsp olive oil*)
- Sea salt to taste
Instructions
- 1. Preheat oven to 325F. Line two large baking sheets with parchment paper.
- 2. Slice beet into thin rounds** (I use a mandolin on the narrow setting to achieve thin and even slices) and place on baking sheets.
- 3. Lightly spray rounds with olive oil spray and sprinkle with sea salt.
- 3. Bake for 20 to 30 minutes depending on the size of the beets until the slices are crisp. Be sure to keep an eye on the beets because they can easily burn. Allow the beets to cool on the baking sheet and serve immediately.
- *If you do not have a olive oil spray pump, toss the slices with olive oil in a mixing bowl until well coated and then place on the baking sheets and sprinkle with salt.
- **The thicker the beets, the longer it will take to cook. I prefer very thin slices but not paper thin to achieve a substantial chip thickness after baking. The rounds will shrink significantly while baking.
- These chips will be featured on Slightly Indulgent Tuesdays at Amy’s Simply Sugar and Gluten Free Blog this week!
