baked beet chips
There are so many foods that I love now that I used to think were public enemy number 1 as a child: onions, any cheese other than Cheddar, brussel sprouts, and beets. Beets for me are one of those magical ingredients that if seen on a menu immediately get ordered by me. Can’t help myself. Terra Chips do a mean beet chip and while they aren’t my favorite of the Terra family (it’s the taro chip, but shhh…) I thought it would be fun to recreate the beet chip magic at home.
I figured it should be pretty easy, right? Beets. Check. Salt. Check. Olive oil. Check.
Without the use of a mandolin, I did my best to create evenly sliced beet chips. I ended up impressed with my results. Of course, I think I need to suck it up and start using a mandolin. The results weren’t THAT impressive.
Add a small drizzling of olive oil and some salt while the chips are still in the bowl to get an even coating.
I lined the chips up on a baking sheet, employing the help of my new silpat. If I haven’t already mentioned that I’m nothing short of in love with this item, then allow me to do so now. Why is it that I wait so long before purchasing something that will save me so much baking heartache? 375 degrees, 20 minutes later…
Now, here’s the thing. They aren’t entirely crunchy (likely because my lack o’ mandolin makes thicker chips than are ideal). They are still a bit chewy, but make a vehicle for all sorts of yummy dips. Even just a little ricotta and salt is quite nice. They aren’t going to make you abandon terra chips (after all, those have the added advantage of being fried), but they are a fun, unorthodox addition to your next crudite platter.