Sweet & Crispy Beet Chips

By RellaBellaK
February 22, 2010
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Sweet & Crispy Beet Chips

Author Notes: A great way to get your kids to eat beets--these sweet & crispy morsels will trick them every time. I like to scrub the beets very well but leave the peel on; you retain many more nutrients that way.RellaBellaK

Serves: 6-8

  • 2 large beets, scrubbed
  • 1 tablespoon vegetable oil
  • 3 tablespoons dark brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • pinch salt
  • pinch black pepper
  1. Heat a large pot of water to a rolling boil. Preheat oven to 400 degrees and grease 2 baking sheets.
  2. Blanch beets: Slice beets very thinly with a mandoline (about 1/8-inch thick). add to boiling water and cook 1 minute, then remove and place in bowl of ice water until cool. Dry beet slices, place in a large ziploc bag and add oil, tossing to coat.
  3. Combine brown sugar, cinnamon, lemon zest, salt and pepper and add to bag, shaking to coat well. Lay chips in a single layer on baking sheets.
  4. Bake beets at 400 degrees for 15-20 minutes until crispy (may take longer or shorter depending on how thinly you sliced the beets). Serve immediately, or cool and store in an airtight container.

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