I first tried beets a couple of years ago as a natural food dye. Then, I tried them in a few dishes and did not particularly care for them. However, I cannot deny that beet chips are pretty tasty! Beets are a source of fiber, folate, Vitamin B, beta-carotene and potassium. The vitamins probably pack a better punch eating the beets raw. However, I am not quite there yet, so the chips will have to do! Maybe if I eat more chips, raw beets will become more palatable!
Making beet chips at home is pretty easy, especially if you have a mandoline. Baking the chips does take a little bit of time and patience. However, the chips are worth it!
2 medium beets, peeled and sliced thin
1/2 Tbsp olive oil
1 tsp tarragon
Preheat oven to 350. Toss sliced beets with olive oil and tarragon. You can use a different spice if you would like. I have also made beet chips with basil as well. Arrange beet slices on baking sheet. Make sure that they are not layered. Place another baking sheet on top and put in oven. You will need to bake the chip about 40 minutes. However, around the 15 minute mark, take a peek to see how the chips are coming along. Since mine were hand cut, they were not of uniform thickness. Therefore, I found a few that were already done at the 15 minute mark. I then checked every 5 minutes to remove any that were done. When the beet chips are done, they will be lighter than the original deep red. When they are finished, they will cool pretty fast.
This recipe only yields enough chips for two servings. You can definitely adjust up to fit your needs.
These chips can actually make a really nice and vibrant garnish. We had a cucumber soup with our chips and the contrast between the red color of the beet chips and the white of the soup was neat.
**Thank to Martha Stewart for the technique using the pans. Last week, my chips took forever on one pan. The double pan idea works well!