Is your consumption of crisp salty snacks driven by stress, boredom, or just trying to stay awake? While they may be effective at relieving stress or even keeping you alert, they can be extremely addictive also. How many times do we tell ourselves “this will be my last piece” and then end up having 2, 3, or even more? We probably end up consuming more salt than we should have for that day.
Do you consider snacking as a guilty pleasure? Is striking a balance between good tasting and good for you the best we can do? That’s not the case with these crispy oven baked beet chips. There’s truly no preservatives or sugar added, as well as being low in fat and salt. This is one of the super healthy and hearty oven baked vegetable chip snacks that I’m thrilled to share with you.
Having success recently with the oven baked crispy kale chips, I thought my 3-year-old son, Leo, would be interested in these beet chips. Since homemade beet chips are becoming more popular, I can easily find many recipes on Pinterest. Sadly, some of them don’t work at all, even after a few trials. I would just end up with a pile of brown, bitter, and burned beet chips. After one bite, Leo stuck his tongue out and said: “It doesn’t taste good!” I don’t blame him. I didn’t care for them either.
Well, nothing can keep a healthy food lover away from searching for ways to make nutritious foods. Finally, I found Sommer’s recipe with a few tips. She marinated the beets with salt and oil first, and then let the beets stand for 15 minutes before baking. The dehydration of the beets from the salt marinade, which makes the baking much easier, was the key to my success. Please note that a significant amount of salt is drained away after the marinating.
However, I think adding oil at this point is unnecessary. Oil can produce a water barrier to the beets and prevent it from “sweating”. In this case, we use salt to help to remove the water content inside the plant cells or tissues, a.k.a. Hypertonicity.
Here are some tips that will help you make crispy beet chips.
- Marinate the beet chips with Salt. Let it stand for at least 15 minutes, and then drain the liquid before baking.
- Add oil and spices after draining the liquid.
- Bake at 300 °F on the middle rack of the oven for 1 hour to 1 hour 10 minutes. I tried 315 °F, and it produced browned crispy chips with a subtle burned flavor.
Having just used my handy spiral slicer to make a zucchini and beet salad, I thought it would be the perfect tool for cutting the beat slices to a consistent thickness. Only this time I used it with the ribbon blade. If you have a mandolin slicer, that will work too. If your going to slice the beets with a sharp knife, try to make each slice with a similar thickness so they bake evenly.
For sure Leo loved them this time. Instead of sticking his tongue out, he told me: “Yeah, I like it. It tastes good.” Is this a wonderful healthy snack for both kids and adults or what?
- 2 medium beets (approximately 1 pound)
- ½ teaspoons kosher salt
- ½ teaspoon cumin powder
- ¼ teaspoon garlic powder
- 1 teaspoon extra virgin olive oil
- Attach ribbon blade to a vegetable spiralizer and slice the beets into thin slices. As it forms a long ribbon, cut and separate into individual round disks. You can also use a mandolin slicer to make the round slices.
- Place the sliced beets into a large mixing bowl and add salt. Toss evenly and let them stand for at least 15 minutes.
- Drain the liquid and transfer the sliced beets into a salad spinner to remove the excess liquid.
- Preheat oven to 300 °F.
- Transfer the sliced beets into a large mixing bowl. Add the remaining ingredients. Gently massage the beets to help evenly coat them with the oil and seasonings.
- Place the sliced beets onto lined baking sheets. Spread them to a single layer without any overlapping. Bake for 1 hour on the middle and bottom rack of the oven. To ensure they are evenly cooked, switch the two baking sheets with each other between the middle and bottom rack every 20 minutes. If the chips seem soft after baking for 1 hour, combine them onto one baking sheet and bake on the middle rack for another 10 minutes. Be careful and watch closely to prevent the chips from burning.
- Remove the baking sheets from the oven and let the beet chips rest on the baking sheets for 2 minutes before transferring to a cooling rack. These beet chips can be stored in an airtight container for up to a week. If they became soft and slightly limp, return them to 300 °F and bake for 1 minute.