Treats at The Titty Table: Beet Chips!

In my humble opinion, beets are one of the most underrated vegetables. Most times when I tell people about my torrid love affair with these bulbous jewels of decadence, they look at me like I just presented them with a dead rat. Dude, give beets a chance! They are fantastic roasted, broiled, pickled, fried, boiled, raw, chopped, diced, juiced, sliced, sweet, savory, AHHHH! I LOVE THEM!

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This week they got turned into the most addictive and delicious chips. I sliced them super thin, tossed ‘em in oil, added some seasonings, and baked them until they were crisp. I made a bunch of different kinds, too—Rosemary and Sea Salt, Oregano and Sea Salt, BBQ, and Tandoori Masala. The last one was the winner/champion/top dog; they were sweet, salty, and just the right amount of spicy! The only problem is that we immediately inhaled them as soon as they came out of the oven, leaving only a handful for the finished photo, oooopsie. 

1

Ingredients

3–4 beets (red or golden), rinsed clean of any dirt, trimmed

Olive oil

Sea Salt

Flavoring

You can use any chopped fresh herb, or a favorite spice/spice blend, or keep it simple with just the salt! They’re also quite scrumptious with cinnamon & sugar.

Preheat oven to 375 degrees.

Slice the beets really super thin. To achieve this, I HIGHLY recommend using a mandolin. It can yield paper-thin slices and has a hand guard (safety first!). Toss slices in a bowl with a drizzle of olive oil, lay flat on a foil-lined sheet pan, sprinkle with salt/seasoning, and bake for 10–15 minutes, or until they are slightly brown and the edges have curled up. Don’t forget to rotate the pans halfway through! Let them cool on the pan for a minute, then transfer to a wire rack or a paper towel to finish cooling. If you can wait. We did not, and that is why there is only this tiny bowl of them for the photo.

*FYI, you can eat the beet leaves! Chop them up and add to your favorite salad or juice. They’re also great sautéed with a little oil, garlic, and shallots!

Photos by Christy Kelley.

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