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Baked Beet Chips with Blue Cheese Dip

October 1, 2011 By Patricia 8 Comments

A plate of Baked Beet Chips with Blue Cheese Dip

It’s beet season and I’ve been coming across them at the markets. Since they’re everywhere (and my sister hasn’t given me the recipe for her famous beet soup yet) I decided to make a simple snack out of beets – Baked Beet Chips with Blue Cheese Dip. Might sound strange, but not when I say that these beets turn to chips – baked not fried – that are crispy, delicious and addicting! The chips on their own are vegan, but the dip is not.

A plate of Baked Beet Chips

The most difficult thing about this recipe is 1) keeping an eye on them as they bake, and 2) keeping your hands off them when they’re finished (I did a bit too much “taste-testing” and found myself with a bit of an upset stomach!).

Sliced beets

It’s best to make baked beet chips with blue cheese dip when you’re not distracted since you’ll need to check on them about every 10-15 minutes after their initial chunk of bake time. I served them with a homemade blue cheese dip using 1/2 cup of mayo, 1/2 cup of sour cream and crumbled blue cheese. On their own the chips are gluten-free and vegan.

Recipe for Baked Beet Chips with Blue Cheese Dip:

Serves 2-4 people


INGREDIENTS

  • 3 large beets, peeled and sliced thin with a mandolin
  • 1-2 tablespoons olive oil
  • Coarse salt to sprinkle on chips

INSTRUCTIONS

  1. Preheat your oven to 300 degrees F. Wash, peel and slice the beets with the mandolin.
  2. Arrange parchment paper over two baking sheets
  3. Brush each side of the sliced beets with the olive oil using a pastry brush
  4. Arrange beets on the baking sheets (it’s okay if they touch since they really shrink up as they bake), and sprinkle with salt.
  5. Bake for about 30 minutes on one side, then carefully flip the chips over and sprinkle with more salt if you'd like.
  6. Continue to bake, checking them about every 10 minutes. They should be ready to remove when the edges of the chips turn dark and dry out, and the rest of the chip turns lighter.
  7. Remove and cool on a wire rack. They’ll get crispier as they cool down.
Serves 2-4 people

Filed Under: Appetizers, Gluten Free, Recipes, Snacks, Vegan, Vegetarian Tagged With: beet chips, chips, Snacks

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Comments

  1. carla says

    October 30, 2011 at 3:45 pm

    Looks great! Can't wait to try this one with all of our left over beets still in the garden. Here's my recipe for my famous beet soup: 4-5 large beets 4 cups Chicken Stock or Vegetable Stock 1 large yellow onion salt and pepper to taste 4 Tablespoons fresh or dried dill Directions: Preheat oven to 400 degrees wash and trim beats under cold water and wrap in tin foil Roast beets for about 1 hour or until tender with at fork let beets cool completely then rinse under cold water to peel the skins and cube saute onion with olive oil then add beets to stock pot add stock, make sure stock covers the beets about 1 inch, and bring to a boil about 5 minutes. transfer mixture to a food processor until and add dill, salt and pepper walhalla there's my beet soup!!!! the website looks awesome and the pictures are so pretty, did you take them all?
    Reply
    • Patricia says

      November 3, 2011 at 4:35 pm

      They're good!! Lucky you have fresh beets!
      Reply
    • Patricia says

      November 3, 2011 at 5:01 pm

      Thanks for the recipe! Will need to try it! Yep - took all the pix - need to practice more & get better, but thanks!
      Reply
  2. Michelle says

    April 15, 2012 at 9:31 pm

    I tried your recipe for beet chips today. I am actually waiting for them to cool and crisp up right now. They look great.
    Reply
    • Patricia says

      April 16, 2012 at 2:25 am

      Thanks! Let me know how they turn out. I bought a bag of beet chips at the store the other day (I should have baked some instead) :)
      Reply
  3. vicki says

    September 8, 2013 at 3:46 pm

    silly question, but you're baking cooked beets into chips, right?
    Reply
    • Patricia says

      September 11, 2013 at 3:43 pm

      Hi Vicki - not silly! Nope - these were raw beets baked into chips!
      Reply

Trackbacks

  1. Chips de beterraba | Organomix says:
    December 18, 2012 at 9:26 pm
    [...] Fonte: https://www.azgrabaplate.com/2011/10/worlds-easiest-snack-baked-beet-chips.html [...]
    Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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