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.
- 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.
- 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.