I am always on the lookout for new ways to eat veggies. Sometimes the selection at my local farmer’s market or Walmart produce aisle can get a bit narrow and I want to do something different with what’s available. I remembered in the back of my mind that a couple years ago I saw someone somewhere making chips with beets and thought that sounded a bit interesting so I wanted to give it a try. (Upon further research, I’m pretty sure it was The Minimalist Baker’s post I saw but I can’t be sure.)
It took me a few tries to figure out exactly how to do it. I found the key is to cut the beet just absolutely paper thin. In fact, I had to order a Mandoline Slicer from Amazon because my knife skills weren’t up to the task. Once I got that, it all came together pretty quickly, although occasionally I had to turn the broiler on the last few minutes of the cook time to get the edges crispy like I like.
I was happy to find out that beets are high in Vitamin C, Potassium, Manganese and the B vitamin folate. They also turn your urine pink which is no big deal if you are expecting it but it can come as a bit of a shock if you are still wiping the sleep out of your eyes and when you look down, it looks like your toilet bowl is fighting breast cancer.
If you decide to make these for yourself, let me know! Send me a pic here or just tag #MSFJ on Instagram and I’ll find it. Also subscribe to my daily email or subscribe to the YouTube channel to never miss a recipe. Thanks!
- 1 Beet
- 1 Tbsp Olive Oil
- 1 Tsp Salt
- ½ Tsp chopped Thyme
- ½ Tsp chopped Rosemary
- Preheat Oven to 375°
- Slice Beet into paper thin slices (I use a Mandoline Slicer)
- Place on baking sheet and brush lightly with olive oil
- Season with salt and herbs
- Bake in oven for 15-20 minutes until edges are curled and slices are crispy