Veggie chips are surprisingly simple to make. You just peel the vegetables, slice them using a mandoline, dry them, then pop them into the oven. And if you forget about them? Don’t worry. These chips can bake anywhere from 1-1.5 hours, depending on how crispy you like them. Get creative— it’s hard to go wrong here.
Ingredients
- 3-5 small beets
- 1 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
Method
- Begin by peeling your beets then thinly slice them on a mandolin.
- Lay out a couple paper towel pieces, then spread the beet slices on top, making sure not to overlap any of them.
- Sprinkle the beets with salt, and allow them to rest on the paper towels for about 30 minutes.
- Using a second layer of paper towels, dab the excess moisture off the beets.
- Transfer the beet slices to a baking sheet lined with parchment paper. The parchment paper is crucial for crisping up your chips.
- Sprinkle the beet slices with onion powder, garlic powder, or any seasonings you prefer.
- Bake for 1-1 1/2 hours (depending on how thin the beets were sliced / how crispy you like your chips) at 250F.
- Allow the chips to cool and enjoy!
About the Author
Chelsea Hawk
