The other day, my fiance was snacking on zesty, jalapeno chips. They looked temptingly delicious, but ever wary of processed snacks, I decided to try my hand at homemade chips–a healthier option for both of us! Beet chips make a gorgeous side or appetizer and are pretty easy to make. Be sure to wear an old t-shirt when processing your beets because you and your cutting area will inevitably be covered in pink juice!
Below is a recipe for simple beet chips with a Southwestern flair. But I encourage you to try other seasoning combinations! To experience the full health benefits of beets, enjoy this recipe raw. It’s just as delicious–I found myself snacking on the raw chips before I put them in the oven.
(Serves about 4)
6 medium-sized beets
1 tbl. coconut oil
juice of half a lime (about a tablespoon)
dashes of: cayenne, smoke paprika, onion powder, garlic powder
chunky sea salt to taste
1. Preheat oven to 350F. Wash and peel beets. Using a mandolin, slice beets into thin coins. 2. Pat off any excess beet juice and throw sliced beets into a large bowl. Toss beets in lime juice, coconut oil, and spices. Spread seasoned beets on a baking sheet and put sheet in the oven. If possible, make sure the sliced beets aren’t touching edges.
3. After about 20 minutes, begin to monitor you beet chips. Depending on your oven and the width of your beet slices, the time needed to reach perfect crispiness may vary. When your chips reach your desired level of done, remove from the oven and place chips on a wire rack to cool. Once cooled, sprinkle with sea salt and enjoy!
Also by Mary: Comforting Vegan Butternut Squash Soup
Photos: B. D.’s world via Flickr, Mary Hood