A Trick for Crispy Oven-Baked Beet Chips
We're easing into root vegetable season – carrots, turnips, and lots and lots of beets. You either just perked up, or let out a big sigh. If you're in the latter group, read on.
Yes, beets have an unusually earthy, musty taste when roasted or steamed that few love. But they're also rich in vitamins, beautiful in color, and if you're celebrating, play a symbolic role in your Rosh Hashanah spread.
So do what we did, and bake the hell out of them. A drizzle of oil and healthy pinch of seasoning can go a long way.
If you've tried to make chips from scratch before in the oven, you've probably experienced utter disappointment when you pull out the sheet pan and are greeted with limp, soggy rounds of starchy veg.
To get the crispiness that makes traditional deep-frying irresistible, you need hot air to circulate both over and under the vegetable slices (when you just bake them flat on a sheet, they'll start to steam in their own moisture). Enter, the baking-sheet-frying-grate combo. The grate allows the chips to bake quickly without steaming, resulting in a crispier, all around better chip.
How to Make Oven-Baked Beet Chips
What You Need
3 medium-sized beets (we used Chioggia, Gold, and Red)
Good Eggs Kitchen Green Garlic Yogurt Sauce, for serving (optional)
- Preheat your oven to 400°F.
- Peel and slice the beets very thinly using a mandolin or sharp knife.
- Add to a bowl, and drizzle with olive oil and a big pinch of salt and a crack of black pepper. You can add herbs like rosemary or thyme for a bit more flavor.
- Place an oven-safe cooling rack inside a baking sheet. Arrange the oil-coated beet slices on the rack in one even layer.
- Bake for 15 minutes, and check to see how they're doing. They should be curled, crisp, and golden around the edges. If not, bake for 5 minutes longer.
- Remove from oven and let cool. Serve with Green Garlic Yogurt Sauce!