Beet Root Chips

Adapted from Tofu for Two

As a mom of 2,5 years old I really care about proper nutrition of my child. My toddler, however, constantly refuses to eat vegetables. No luck in smuggling greens into his diet so far. Oh, well, he is untroubled to eat my carrot cake or chocolate-beetroot cake (he is even begging for second portions of these), but let’s face it: this is not exactly the nutrition I am willing to give him on daily basis. After many unsuccessful approaches of veg-smuggling, finally a big success came unexpected - in the form of a beet root chip!

Yes, these chips make a lovely, alternative snack, easy to make and surprisingly tasty. Baking the beets in the oven instead of deep-frying makes them much healthier; they tend to shrink a lot, that’s why it’s a good idea to choose the biggest beets you have. To save energy and preserve nutrients I bake them long in low temperature, but you can try to do it faster in higher temperatures.

Ingrediens:

beets, thinly sliced

olive oil (I use spray bottle)

salt to taste

Method:

1. Preheat oven to 140 Celsius. Wash the beets and sliced them very thinly (max 2mm) with a sharp chef’s knife (if you have a mandolin, use it - it’s easier and faster). I am lazy, so I don’t bother peeling them; however they have more delicate taste if you do so).

2. Line a baking sheet with parchment paper, and spray a thin layer of olive oil. Arrange the beet slices in a single layer on the baking sheet, spray them with olive oil and sprinkle with salt.

3. Bake until edges of beets begin to dry out, for about one hour (time depends on how thin they are sliced). After about 1 hour of baking check on them every 10 minutes just to make sure they won’t get burnt. 

4. Transfer to a wire rack and don’t worry if they look damp - chips will crisp up as they cool.