This oven-baked beet chips recipe is crisp and delicious with an accompanying vegan mayonnaise!
I love chips, but maybe a little too much. If I have a bag of chips in front of me, no matter what size, I’ll find a way to finish it without even realizing. So, when it comes time to clean up my diet, I avoid buying chips at all. If they’re in the house, they’re done within 24 hours. That’s why I’ve turned to making my own chips, only instead of frying, I bake them, and instead of using potatoes, I use vegetables. Root vegetables hold their own when baked and are able to cook to a crispy finish, just the way chips should be! The following beet chips recipe is the epitome of healthy alternatives living up to (if not exceeding) their not-so-healthy counterparts. Paired with a vegan mayonnaise dip, this beet chips recipe has me hooked.
Oven-Baked Beet Chips Recipe
Serves 8 (or 1, if you’re like me)
Ingredients
- 12 beets (all colors welcome!)
- ½ cup olive oil
- 2 teaspoons sea salt
- 1/2 teaspoon garlic powder
Directions
Preheat the oven to 300 degrees Fahrenheit. Line several baking sheets with parchment paper.
Cut off the stalks of the beets and scrub and rinse them thoroughly. Use a mandolin slicer to cut the beets into paper-thin slices. The slices should be as thinly sliced as possible, but not translucent. If you don’t have a mandolin slicer, use a quality knife and carefully slice the beets yourself. Transfer the beets slices to a large bowl.
Add the olive oil, salt, and garlic powder to the bowl with the beets and use clean hands to toss the mixture together, making sure that each beet is well coated with the oil and spices. Let the beet slices sit in the bowl for 15-20 minutes. This allows them time to “sweat” and release excess moisture that will make it difficult for them to properly crisp in the oven.
Drain the liquid and toss the beets. Lay the slices in a single layer on the baking sheets. Pop into the oven for 45-60 minutes, or until crisp but not burned. Let them cool completely before eating or storing.
Vegan Mayonnaise Dip
Makes a little over 1 cup
Ingredients
- 8 ounces silken tofu
- 3 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- 1 teaspoon mustard
- ½ teaspoon agave nectar
Directions
Drain and rinse the tofu and transfer it to a food processor or high-speed blender. Add the remaining ingredients to the tofu and blend until smooth. Serve aside the beet chips.
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Sweet Beet Juice with Kombucha Recipe
Healthy Purple Beets Image from Shutterstock