Baked beet chips that come out crispy and bright? YES! A few preparation tricks will help and a long, low and slow bake make pretty chips that are full of fiber and a fun color.
- 1 pound beets, peeled, trimmed and sliced as thin as possible – 1/16 inch (use a slicing disk on food processor or a mandolin if you can.)
- Canola oil spray
- 1/2 teaspoon salt
Adjust the oven racks to upper middle and lower middle positions and heat oven to 200 degrees. Put wire cooling racks into 2 rimmed baking sheets and spray with canola oil spray.
Combine sliced beets and salt in a colander, set over a bowl and let drain for 25 minutes. Pat beets dry with paper towels.
Arrange the beet slices on prepared racks, making sure slices overlap as little as possible. Bake beets until shrunken slightly and crisp throughout. About 2 to 3 hours. Switching and rotating baking sheets halfway through. Let beet chips cool completely (they will continue to crisp as they cool)
Beet chips can be stored in a paper towel-lined airtight container for up to two weeks.
Source: America’s Test Kitchen Nutritious Delicious