Olive Oil Baked Beet Chips With Sea Salt And Black Pepper Recipes
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.
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- Use a mandolin or sharp knife to slice the beets 1/16-inch thick. Toss the beets with olive oil, salt and pepper.
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- Trim the greens and roots from the beets. Scrub the beets really well under cold water, but leave the skins on. Use a mandolin to slice the beets into 1/16-inch paper thin circles - hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Preheat the oven to 300 degrees F, and line two (or more) baking sheets with parchment paper. (You will likely need to bake these in batches.)
- Place the beet slices in a large bowl. Sprinkle with the salt, toss to coat, and then let sit for about 15 minutes to sweat.
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