Hunters Beet Chips Recipes
EASY BEET CHIPS
A different way to use up some beets!
Provided by Kim
Categories Appetizers and Snacks Snacks Kids
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
- Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 12 g, Fat 3.6 g, Fiber 3.5 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 386.9 mg, Sugar 8.4 g
DEHYDRATED BEET CHIPS
Beets are crisped in the dehydrator or oven to make crunchy, delicious, and versatile chips. Try playing with the flavors of these chips: smoked bacon salt? sesame-tamari? Anything goes!
Provided by cameal
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 8h30m
Yield 4
Number Of Ingredients 5
Steps:
- Peel and slice beets as thinly as possible with a sharp knife or mandoline.
- Combine sliced beets, water, apple cider vinegar, and olive oil in a large bowl. Let marinate, at least 10 minutes.
- Arrange beets in a single layer on food dehydrator trays. Sprinkle fleur de sel over beets. Store any beets that don't fit in the refrigerator.
- Dehydrate according to manufacturer's instructions, 8 to 12 hours.
Nutrition Facts : Calories 113 calories, Carbohydrate 17.9 g, Fat 3.7 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1466.3 mg, Sugar 12.6 g
HUNTER'S BEET CHIPS
The better alternative to potato chips. Don't throw away the greens! Put them on a cookie sheet and brush with olive oil, salt, and pepper and cook for about 15 minutes at 350 degrees F (175 degrees C).
Provided by MaryLou Hunter
Categories Snack Chips
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Spread beets out in a single layer on the prepared baking sheet. Brush beets on both sides with olive oil and season with salt and pepper.
- Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 29.6 g, Fat 4 g, Fiber 8.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 241.9 mg, Sugar 21 g
HUNTER'S BEET CHIPS
The better alternative to potato chips. Don't throw away the greens! Put them on a cookie sheet and brush with olive oil, salt, and pepper and cook for about 15 minutes at 350 degrees F (175 degrees C).
Provided by MaryLou Hunter
Categories Snack Chips
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Spread beets out in a single layer on the prepared baking sheet. Brush beets on both sides with olive oil and season with salt and pepper.
- Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 29.6 g, Fat 4 g, Fiber 8.7 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 241.9 mg, Sugar 21 g
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- Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
- Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
- Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
- Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
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- Trim the beets of greens and the roots. Scrub the beets well under cold water, but leave the skins on. Use a mandoline to slice the beets 1/16” thin. If you don’t have a mandoline, use a very sharp knife to thinly slice the beets.
- Preheat the oven to 400° F. Drizzle a very scant amount of olive oil to a baking sheet pan, then rub the oil over the pan with your hands or a paper towel. You want this to be a very scant layer, just enough so the beets don’t stick, but not enough so they cook in the oil or they will steam instead of bake and come out limp instead of crisp. Layer the sliced beets onto the pan being careful not to overlap. You will need more than one sheet pan, and/or reuse the pans in batches of baking.
- Bake the chips on the bottom rack of the oven for 10-15 minutes, depending on how thin the beets are cut and how large they are.
- While the beets are baking, pour the salt into a small bowl and crush the dried chives into the salt. You could do this step ahead of time as the longer the herbs are in the salt, the more flavorful the salt becomes.
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