Best 10 Beet Chips Recipes

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.

DEHYDRATED BEET CHIPS

Steps:

• Peel and slice beets as thinly as possible with a sharp knife or mandoline.
• Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
• Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
• Dehydrate according to manufacturer's instructions, 8 to 12 hours.

CRISPY OVEN-BAKED BEET CHIPS

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.

BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS

Steps:

• Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
• Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.
• Place dip in center of platter. Surround with chips and serve.

BEET CHIPS

Steps:

• Peel 3 beets (red and yellow) and slice no more than 1/8 inch thick. Toss with flour, then deep-fry in 1 to 2 inches 350 degrees F vegetable oil, stirring occasionally, until the sizzling around the chips slows down, 3 to 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined rack set on a baking sheet; season with salt. Let cool.

BEET CHIPS WITH CURRIED SOUR CREAM

Steps:

• Make chips:
• Peel beets with a vegetable peeler, then slice paper-thin with slicer, using stems as handles.
• Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and let stand15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
• Put oven rack in middle position and preheat oven to 225°F.
• Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer (it's not necessary to use any partial or broken slices) and season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).
• Make curried cream while beets bake:
• Cook shallot in oil in a small skillet over moderate heat, stirring frequently, until golden, 3 to 4 minutes. Stir in curry powder and cook, stirring, 1 minute.
• Stir shallot into sour cream in a bowl along with chives, salt, and pepper. Serve curried cream with beet chips.

BEET CHIPS

Steps:

• Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.
• In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.

BEET CHIPS WITH ROSEMARY

Steps:

• Preheat oven to 300 degrees.
• Line 2 large baking sheets with parchment paper.
• Slice beets on thinnest setting using a mandolin. This gives you paper thin wafers that are relatively consistent in thickness. TIP: Use a glass or non-porous cutting board/mat. Beets stain surfaces! You can use red or yellow beets, or a mixture.
• Place sliced beets in a glass bowl and toss with EVOO and salt. Allow to sit for 20 minutes. This process (salt) draws excess moisture from the beets. Once 20 min have passed toss beets in their liquid and drain.
• Place slices in a single layer on parchment lined baking sheets. Sprinkle with a bit of sugar, this brings sweetness back out. Sprinkle with rosemary powder.
• Bake 30-50 minutes. Until crisp. Remove from oven and allow to cool.
• Place in air tight container with a silica packet. If you do not have some silica packets laying around (they come in jerky packages, etc.) make a small rice sock. This process keeps the chips crisp while in container rather than the chips absorbing the moisture from the air the rice/ silica do.

HUNTER'S BEET CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Spread beets out in a single layer on the prepared baking sheet. Brush beets on both sides with olive oil and season with salt and pepper.
• Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.