I love thin and crispy chips - potato, corn, or apple, they’re sure to disappear in no time at our house. I don’t like deep-frying things because it’s just a little bit scary, but I baked these beetroot chips in the oven. They came out very crispy indeed, and the earthy flavor of beets paired very well with the fiery fresh horseradish dip we served on the side.
Baking the beets in the oven instead of deep-frying makes them shrink quite a bit, since the moisture content isn’t replaced by the oil. This batch made a nice light snack for the two of us, but I plan on making a double batch the next time, so good they were. Then I’ll just have to use two baking sheets, alternating their places halfway through baking. To save a little energy, it’s best to make these after cooking something else in the oven, when it’s still warm - it won’t take much electricity to maintain the low temperature required to bake the chips.
The Chips:
- 2 medium-sized beets, peeled and thinly sliced
- olive oil (from a spray bottle)
- salt to taste
I peeled the beets, and sliced them very thinly with a cheese-cutter. I covered a baking sheet with parchment paper, and sprayed a thin layer of olive oil over the paper - you can also brush the paper with a little oil as well.
I arranged the beet slices on the baking sheet, snugly but not overlapping, and sprayed them with some more olive oil. Then I baked them in 100 degrees Celsius for 35 minutes, flipped the chips, and baked for 40 minutes more. At this point they were very crispy and dry, but not yet burnt - I did check on them every 10 minutes or so just to make sure they wouldn’t get charred. After baking, I salted the chips, and let them cool for 15 minutes before digging in.
The Dip:
- 3/4 dl plain, unsweetened soy yoghurt
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon finely grated horseradish
- chives for garnish
I mixed all the ingredients and refrigerated the dip while the chips were in the oven, and then sprinkled with the chives right before serving.
Raw beetroot slices.
20 Comments
I was just going to try something like this! I was thinking of beet fries, but these are very pretty. Maybe I’ll make two batches - one sliced and one in fry pieces. And pairing with horseradish - what a good idea!
Looks very good to me… I made recently lotus root chips so why not beetroot… horseradish dip sounds very interesting!
i love carrot chips, so i bet i would love these too. maybe i’ll try to find some chioggia beets; the chips would be so pretty (though they’re damn good-looking as is).
These sound delicious. I could totally see the sweet beets going with the spicy horseradish.
magpie - I’ve never heard of beet fries, sounds interesting!
coffee&vanilla: lotus root chips must be very pretty, too bad that it isn’t often available around here.
michelle - the same goes with chioggia beets, I’ve never seen them in Helsinki, but maybe I just haven’t been looking properly. From what I’ve seen in pictures, they do slice beautifully!
Marc (&magpie): beets and horseradish are a traditional combination in Eastern Europe, so that’s where I’ve snatched the idea!
beet chips! they’re pretty and baked means it’s healthier than regular chips. like this very much! x
What a great idea! I love beets — this will be a great new way to try them. I like the fact that they’re baked, too — never been a fan of deep-frying. Thanks for the recipe.
Hei - found you via Tastespotting, then couldn’t help but note the Marimekko tin in your header, I have one too, lived in Vantaa as an exchange student and still have much-close ‘family’ there too. I’m so glad to have more Finns blogging in English as my Finnish is nearly entirely lost except for a few words, mostly food!
I love these…they look wonderful…what a great flavor they must have.
These look great! I planned on making baked beet chips once but was worried they wouldn’t dry out enough. Maybe the key is slicing them thin– I’ll give it a try. (Beautiful photos, by the way.)
I didn’t even finish reading the entire post before I jumped up to make these!
They’re delicious - thanks
(I have the second batch on the go right now)
These sound delicious! You photos are gorgeous. I love beets and horseradish so I can’t wait to make these.
Sounds like a great way to get your beets!I will try it for sure.Also very beautiful photos!
Oh, thanks for all the lovely comments - I don’t think we’ve ever had this many!
purpleceline - Yep, slicing them thin is essential, and also the low baking temperature, I think. Mine weren’t paper thin though, so no need to stress too much about it!
Jane - I’m glad your chips were a success! I would have made a second batch after the first one too, but we ran out of beets…
I saw an English chef bake a load of these up on the BBC the other night - yours look much yummier!!! :)
Delic! I’ve been planning on baking beetroot chips for some time now and now I feel it’s a must! I also became very keen on your horseradish dip… :)
I have beets and am gonna try these tomorrow. I do a baked kale with bragg’s that’s very good, I hope these are similar. I want crunchy beets.
xo
kittee
kittee - these were very crunchy, I assure you! Although I’m not sure how long they keep that way after baking, probably it’s best to eat them on the day of making.
oh wow! these look amazing! i just found your blog today and it’s so awesome! the pictures are beautiful, the dishes are all so creative and yummy looking! i love it all!
Hi Anni,
Just thought I’d let you know that I did post about these awesome chips on my blog: http://madelinesadaptations.blogspot.com/2008/05/beet-chips-and-dip.html
Thanks so much for letting me use your recipe!