Beet chips recipe

A snackable chip made from beets has become another popular alternative to potato chips. Beet chips sounded delightful, but we were skeptical about getting truly crisp results without any special equipment. Indeed, many of the recipes we tested produced chips that were leathery and floppy, or overcooked and bitter. We knew that crispness depended on extracting as much moisture as possible from the beets. To do this without overcooking the chips, we tried lightly salting them to draw out some water and it worked, extracting almost 2 tablespoons before cooking. We then tried microwaving the beets, which is a popular alternative to frying, but the process was inconsistent at best; the difference between perfection and burnt was mere seconds. So we took a cue from our kale chip method and slow-baked our beets in a 200-degree oven. It took a couple of hours but produced chips with a concentrated beet flavor, light crunch, and deep color. Be careful to not let the beet chips turn brown, as they will become bitter. Thinly sliced beets are key to crispy beet chips—use a mandoline, v-slicer, or the slicing disk on a food processor.