Beet Chips Recipes

BEET CHIPS

Steps:

• Peel 3 beets (red and yellow) and slice no more than 1/8 inch thick. Toss with flour, then deep-fry in 1 to 2 inches 350 degrees F vegetable oil, stirring occasionally, until the sizzling around the chips slows down, 3 to 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined rack set on a baking sheet; season with salt. Let cool.

DEHYDRATED BEET CHIPS

Steps:

• Peel and slice beets as thinly as possible with a sharp knife or mandoline.
• Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
• Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
• Dehydrate according to manufacturer's instructions, 8 to 12 hours.

BEET CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
• On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

EASY BEET CHIPS

Steps:

• Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
• Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
• Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

CRISPY OVEN-BAKED BEET CHIPS

Steps:

• 1. Pre heat oven to 400 degrees F. Clean your beets no need to peel them. With a mandolin or a very sharp knife slice your beets thinly. I use setting 2 on my mandolin but you can go thinner if you want.
• 2. Put a cookie wire rack on top of a cookie sheet if you don't have one than brush your cookie sheet with olive oil. Arrange beets on cookie sheet or wire rack if you have one. If you have a wire rack you don't have to turn the beets chips over half way through the cooking process. Brush beets with olive oil salt and pepper them on both sides.
• 3. Put in oven and bake for 30-35 minutes if you don't have a wire rack then after 15 minutes turn the beets over and cook for another 15-20 minutes. Take them out and let them cool and harden up and enjoy. You can do this with sweet potatoes, eggplants, zucchini possibilities are endless.

CANDIED BEET CHIPS FOR CHOCOLATE BEET CAKE

Steps:

• Preheat oven to 250 degrees. Slice beets very thinly into rounds, preferably on a mandoline. Bring water and sugar to a boil in a small saucepan, stirring constantly until sugar dissolves. Add beets. Reduce heat, and simmer until slightly translucent, about 30 minutes.
• Using a slotted spoon, transfer beets in a single layer to a rimmed baking sheet lined with a nonstick baking mat. Bake until dry and slightly firm, about 1 hour.

BEET CHIPS

Steps:

• Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.
• In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.