I’m pretty sure I’ve expressed my love for beets before on this blog, so it shouldn’t come as any surprise that I’m using them in another recipe. This time I’m doing something a little different, though. I decided to try my hand at this whole Youtube thing. We all know I spend way too much time watching Youtube, so I figured I’d try to make a video of my own.
Anyways, this week I made beet chips, after being inspired, yet again, from a restaurant dish. Cameron Bar & Grill serves beet chips as a side, and more importantly, with their pimento cheese. I’ve never hated vegetable chips but I never really liked them. I always felt like they are trying to be something they weren’t, but they aren’t fooling anyone. Come on, no one thinks that a kale chip is actually a chip. Not that it doesn’t taste good… you know what I mean.
1 bunch beets
1/2-1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Any other herbs or spices you may want
- Wash your beets to get all of the dirt off the outside.
- Slice off the top and bottom of the beets to make flat surfaces on both sides.
- Using a mandolin, spiralizer, or knife, carefully slices your beets into thin chips.
- In a mixing bowl, add 1/2-1 tsp of salt and stir until evenly coated.
- Lay your beets out on a paper towel for about 30 minutes to an hour. Laying out the beets with the salt will help them sweat out some moisture, making it possibly for them to get crispy when you cook them.
- After you’ve let the beets sweat, put them back in the mixing bowl and add garlic powder, black pepper, and any other herbs or spices you may want. Stir to coat.
- Preheat your oven to 350F.
- Lay your beets out in a single layer on a cookie sheet.
- Bake for 15-20 minutes, remove from the oven, and flip the beets. Back for 15-20 minutes on the other side, or until beets get lighter in color and crispy.I hope you’ve enjoyed this recipe and video. Let me know what other videos you might want to see in the future!