Unfried Crispy Baked Beet Chips Low Fat Recipes
UNFRIED CRISPY BAKED BEET CHIPS (LOW FAT)
A healthier and lower calorie alternative to potato chips and the fancy veggie chips available because these are not fried! These beet chips make a wonderful (and pretty!) snack. Good for packing in a lunch, serving at parties or just nibbling on. These are chips you can feel GOOD about eating. :)
Provided by grumblebee
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F.
- 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.
- Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.
- Roast 45 minutes to 1 hour, turning halfway through, 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. :).
- serve as is, or with sour cream or another favourite dip.
Nutrition Facts : Calories 22, Fat 0.1, Sodium 38.5, Carbohydrate 5, Fiber 1, Sugar 4, Protein 0.8
CRISPY OVEN-BAKED BEET CHIPS
We couldn't stop snacking on these in the Test Kitchen! They're pretty tasty and couldn't be any easier to make. These would be great alongside a burger, grilled chicken or even packed into a kids' school lunch. Can't wait to try this recipe with other veggies too.
Provided by Karina Alcala
Categories Vegetable Appetizers
Time 45m
Number Of Ingredients 4
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.
CRISPY BAKED RADISH CHIPS (LOW FAT/LOW CARB)
A great snack for when you want something salty and delicious but don't want the load of calories that normally comes with crispy snacks. Even those not watching thier caloric intake will love these so make a big batch. feel free to experiment with different seasonings. Garlic, cayenne, Italian blends and lemon pepper are some suggestions. ***note*** If you want larger chips use a japanese daikon radish. The taste and texture will be the same.
Provided by grumblebee
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.
- Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (if using other seasonings, now is the time to add them).
- Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.
Nutrition Facts : Calories 3.6, Sodium 8.8, Carbohydrate 0.8, Fiber 0.4, Sugar 0.4, Protein 0.1
SWEET POTATO CRUMBLE
I randomly came up with this when something slightly sweet but lower calorie and lower fat than normal sweet potato casserole. It can be served as a side dish or as a dessert depending on your tastes and if you like slightly sweet things with your savory meals.
Provided by Heather Sullivan
Categories Dessert
Time 1h35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400F/200°C.
- Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
- Turn down oven to 375F/175°C.
- Let sweet potatoes cool slightly and peel off the skins.
- Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
- In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
- Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
- Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
- Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.
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BAKED ROSEMARY BEET CHIPS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.2/5 (21)Total Time 30 minsCategory Side, SnackCalories 30 per serving
- Preheat oven to 375 degrees F (190 C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper (amount as original recipe is written // increase number of baking sheets or work in batches if making a larger quantity).
- Thinly slice beets with a mandolin, getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
- Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt, pepper, and the rosemary. Toss to coat. Then arrange in a single layer, making sure the slices aren’t touching.
- Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
BAKED BEET CHIPS RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
4.8/5 (30)Total Time 1 hrCategory SnackCalories 172 per serving
- Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
- Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
- Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
BAKED BEET CHIPS RECIPE {CRISPY AND DELICIOUS!}
From bellyfull.net
Ratings 1Calories 139 per servingCategory Snack
- Trim the greens and roots from the beets. Scrub the beets really well under cold water, but leave the skins on. Use a mandolin to slice the beets into 1/16-inch paper thin circles - hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Preheat the oven to 300 degrees F, and line two (or more) baking sheets with parchment paper. (You will likely need to bake these in batches.)
- Place the beet slices in a large bowl. Sprinkle with the salt, toss to coat, and then let sit for about 15 minutes to sweat.
- Drain off and discard any accumulated liquid, then pat all the beet slices dry with a paper towel.
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