Beetroot Crisps Recipe By Tasty Recipes

BEETROOT CRISPS RECIPE BY TASTY

Steps:

• Start by preparing your beetroot. Wash thoroughly under water and remove the stems and root. Next, peel the beetroot and cut each bulb in half.
• Next, slice your beetroot as thinly as you can. For ease and speed, it is useful to use a food processor with the slicing attachment; if you don't have one, just do your best to cut the beetroot as thinly as you can.
• Take a baking tray and cover with kitchen paper. Lay out the beetroot slices in one even layer, cover with more kitchen paper, and press down. Dry the beetroot overnight. (If you can't wait this long, you can remove the kitchen paper and place the beetroot slices into an oven preheated to 210˚F (100˚C) for 15 minutes or until you can see the slices starting to dehydrate.)
• Place a deep saucepan over a medium heat and fill halfway with oil. Preheat the oil to 350˚F (180˚C).
• Once the oil is up to temperature, cook the beetroot in small batches for around 1 minute or until crispy.
• Carefully remove crisps from the oil and drain onto kitchen paper. Season with salt.
• Enjoy!

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.

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.