How to Make Easy Beet Chips
Today is my kids’ first day of school so I’m already thinking about fun and simple afterschool snacks I can serve them. I’m not sure about your family, but we tend to get stuck in a snacking rut – the little fish shaped crackers or an apple sauce packet. I tend to lose most of my creativity by the afterschool hour. So, I’ve decided to try my hand at making some easy homemade snacks like these simple beet chips.
If you’ve never made vegetable chips before, don’t be intimidated! It’s actually a whole lot easier than I imagined. To get the best results, you will want to buy a mandolin. It is really difficult to get evenly cut and thinly cut veggies with only a knive. You coud use a vegetable peeler, if you don’t mind varying sizes.
One other tip I’d give is to buy golden beets too. I only got red beets, and I missed that color variation. Otherwise, this baked beet chips recipe is super easy and a fun way to get your veggies. Check out the easy steps below!
4 medium beets
2 teaspoon extra-virgin olive oil
1. 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. The beets should have a very thin coat.
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Sprinkle beet chips with a small amount of sea salt.
3. 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 and pale in color. Note: Pretty much all of mine needed the full extra 20 minutes of baking time. Transfer to a wire rack; chips will crisp up as they cool.
I hope you’ll try these easy baked beet chips. They are super flavorful and a great combination of sweet and salty. My kids chowed them down and I’m sure your kids will like them too.
Looking for other healthy recipes for kids? Here is 10 healthy snack recipes.