The secret to these beet chips is slicing them thin and dipping them in an egg white mixture. The result? Crispy, delicate heavenly bites of the most deep savory flavors your taste buds can possibly imagine. —Monica Bennett
approximately 6 cups
medium sized beets, scrubbed clean and not peeled
smoked paprika powder
flake sea salt
In This Recipe
Preheat your oven to 375. If you use convection (which I did) preheat to 350
Thinly slice your beets to 1/8" (using a mandolin or taking care with a sharp knife to get the slices as thin and evenly as possible) and place them in a bowl of water. Rinse beets until water runs clear and pat dry with a dishcloth.
In a shallow dish, beat your eggs whites, paprika and garlic together.
Take your beet slices that have been dried and one at a time, dip into the egg white mixture and place on a parchment lined baking sheet. Keep the chips close together but do not overlap. Place into your oven on the lowest rack.
After 10 minutes, spray the beets with your cooking spray. Increase your oven’s heat by 25 degrees (375 for convection; 400 for non-convection) and continue to bake for an additional 15 minutes. Keep your eye on them and remove from the oven when they turn a beautiful golden red-brown color. Cooking times will vary based on your oven.
Remove from the oven and let cool for a few minutes (if you can wait).