The absolute best Oven Baked Beet Chips Recipe you’ll ever try. We share a baked veggie that makes this recipe crispy and flavorful!
Yield: 8 servings
Prep Time: 15 minutes (active time)
Cook Time: 45+ minutes
Ingredients:
- 12 beets (red, golden, or mixed)
- 1/2 cup olive oil
- 2 teaspoon celery salt (or sea salt)
Directions:
- 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 finger tips
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 there 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.
NOTE: This recipe can be easily halved to make a smaller batch. However, I like making a large batch we can munch on all week.