Friday, February 4, 2011

Unfried Crispy Baked Beet Chips (Low Fat)

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It's February with hints of Spring in the air.  Beets are the Veggie of the Month and our first recipe is for an unusual snack.  This is a lower calorie and a much healthier alternative to potato chips or other veggie chips that have been fried.  Pack them in a lunch bag, serve at a party or just nibble away and feel good about eating them..

Cleo, Food Bank volunteer


  • 4 beets, large, scrubbed clean
  • nonstick cooking spray
  • salt, to taste

1.  Preheat oven to 375 degrees F.

2.  Using the slicing blade of your food processor, a mandoline* or a sharp knife, slice beets thinly.  You want them to be the size of a potato chip.

3.  Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.

4.  Roast 45 minutes to 1 hour, turning halfway through, until crisp.  Check often to make sure they don't burn.  You may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :)

5.  Serve as is, or with sour cream or another favorite dip.

Servings per recipe:  4
Recipe source

*A mandoline is a flat slicing device especially suitable for very thin slicing.

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