January’s Recipe Redux Challenge was to cook with “a new ingredient for the New Year”. As a future RD, I spend a good amount of time encouraging people to eat more vegetables, so I decided this challenge was a good opportunity for me to take some of my own advice. I tend to buy the same veggies week after week - sweet potatoes, broccoli, spinach, and a variety of peppers. Looking for culinary inspiration, I headed to my local open-air produce market and picked up a bunch of dirty looking beets.
To get an idea of the flavor, I chose to roast the beets. Surprisingly they were nice, mild and slightly sweet. There is a very narrow window of achieving the perfect crispness of beet chips. Keep a close eye after ~ 15 minutes as the beets can quickly burn.
Oven Baked Beet Chips
- Non-Stick Cooking Spray
- 4 medium Beets thinly sliced
- 2 Tablespoons Grapeseed or Canola Oil
- ¼ tsp. Salt
- Preheat oven to 350F. Spray baking sheet with non-stick spray and set aside.
- Scrub beets and cut off the ends. Using a mandolin slicer, slice the beets to 1/16th inch thickness.
- In a medium bowl, combine beets, oil and salt. Toss until beets are well coated. Let sit for 5-10 minutes. Discard any excess liquid in the bowl.
- Place beet slices on single layer on baking sheet. Bake for 15 minutes, flipping beets half way through cooking time.
A mixture of oven-baked veggie chips would be the perfect addition to a Superbowl spread!
Wishing you all a safe weekend —
Be sure to take a look at what some of my fellow Recipe Reduxers are cooking with in 2016!
Yum! Love beets and healthy alternatives to chips!! It is fun to branch out and change up the veggies. Thanks for reminding me I need to do that more often too!!
You are welcome! It can be easy to get stuck in a rut - especially in winter.