Beet chips have a lot more natural sugar than potato chips, but far fewer carbs. The food industry has made a pile by satisfying our lust for potato-chip crispness with “healthier” vegetables instead of potatoes. But there’s no need to shell out the big bucks for a few ounces of beet chips when you can make your own so easily and economically. Like the old commercial said, “Bet you can’t eat just one!”
Ingredients
- 1½ pounds sugar beets, peeled and thinly sliced on a mandoline
- ¼ cup canola oil
- Salt and fresh ground black pepper to taste
How to Make It
- Preheat the oven to 350°F. In a large bowl, toss the beets with the canola oil. Season with the salt and pepper and transfer to 2 baking sheets. Arrange in a single layer. Bake until the beets are wilted, about 20 minutes.
- Rotate the sheets and bake for 15 minutes. Remove the beets from the baking sheets and place on a cooling rack.