BEET LEATHER CHIPS
These Earthy Healthy Chips are crisp and will stay that way if keep in a tightly sealed jar. Serve as chip or top an arugula salad with feta cheese and pine nuts. Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and they have been shown to provide antioxidant, anti-inflammatory, and detoxification support.High in folate, manganese, fiber, potassium, vitamin C, tryptophan, magnesium, iron,, phosphorus, copper. One cup of raw beet greens may contain over 275 micrograms of lutein!Good for your eyes! ;)
Provided by Rita1652
Categories Vegetable
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Roast beets by enclosing in foil and roast till tender.
- Or Steam: Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork or the tip or knife into the beet.
- Remove skin when cool to handle.
- Place beets into a blender.
- Spread thinly, about 4 inch thick. The outer edges will dry faster, so make the outside a little thicker, up to 3/8 inch. Use Excalibur Paraflexx sheets, parchment paper, or the fruit leather inserts that came with your dehydrator. Don't use waxed paper. Dehydrate for 8-10 hours. Peel away the paper store chips in airtight container.
Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 32.8, Carbohydrate 4.2, Fiber 0.8, Sugar 3.4, Protein 0.7
DEHYDRATED BEET CHIPS
Beets are crisped in the dehydrator or oven to make crunchy, delicious, and versatile chips. Try playing with the flavors of these chips: smoked bacon salt? sesame-tamari? Anything goes!
Provided by cameal
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 8h30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 113 calories, Carbohydrate 17.9 g, Fat 3.7 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1466.3 mg, Sugar 12.6 g
BEET CHIPS WITH ROSEMARY
The tip to crisp red beet chips is to not only slice thinly but to "sweat" them first to remove excess moisture. This recipe includes instructions on how to sweat your beets.
Provided by Heather N.
Categories Vegetable
Time 1h30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
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.
OLIVE OIL-BAKED BEET CHIPS WITH SEA SALT AND BLACK PEPPER
When the raw slices are baked, they will shrink considerably, so use large beets.
Provided by Todd Porter
Categories Appetizer Side Bake Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Fall Spring Summer Winter Healthy Oscars Small Plates
Yield Serves 2-4
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Line several baking sheets with parchment paper.
- Using a mandoline, thinly slice beets to a thickness of 1/16". In a large bowl, toss beet slices with oil to coat evenly.
- On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
- Toss chips with 1/4 teaspoon salt and pepper to taste.
EASY BEET CHIPS
A different way to use up some beets!
Provided by Kim
Categories Appetizers and Snacks Snacks Kids
Time 1h25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 12 g, Fat 3.6 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 386.9 mg, Sugar 8.4 g
BEET CHIPS
Skin the high-fat snacks at your next party. Instead make these healthy homemade chips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
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.
Nutrition Facts : Calories 47 g, Fat 1 g, Fiber 2 g, Protein 1 g
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- Trim the beets of greens and the roots. Scrub the beets well under cold water, but leave the skins on. Use a mandoline to slice the beets 1/16” thin. If you don’t have a mandoline, use a very sharp knife to thinly slice the beets.
- Preheat the oven to 400° F. Drizzle a very scant amount of olive oil to a baking sheet pan, then rub the oil over the pan with your hands or a paper towel. You want this to be a very scant layer, just enough so the beets don’t stick, but not enough so they cook in the oil or they will steam instead of bake and come out limp instead of crisp. Layer the sliced beets onto the pan being careful not to overlap. You will need more than one sheet pan, and/or reuse the pans in batches of baking.
- Bake the chips on the bottom rack of the oven for 10-15 minutes, depending on how thin the beets are cut and how large they are.
- While the beets are baking, pour the salt into a small bowl and crush the dried chives into the salt. You could do this step ahead of time as the longer the herbs are in the salt, the more flavorful the salt becomes.
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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.
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- 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.
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