Beetroot Chips

We usually eat red beetroot in salads. Maybe we also make soup from it. But making chips from it probably hasnt crossed many peoples minds? Yet, its worth trying! Simply follow the recipe…

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Peach, fresh

  • 2 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

Steps

  1. Preheat the oven to 180 degrees Celsius. Line two shallow baking trays with baking paper. Clean, wash, and peel the beetroot. Slice it into approximately 1.6 mm thick slices and place them in a large bowl. The slices should be as evenly thick as possible, so it's best to use a vegetable slicer set to the appropriate thickness.

  2. Add olive oil, salt, and pepper to the bowl and mix everything well. If you have time, let it sit for 30 minutes so the slices absorb the spices and olive oil thoroughly.

  3. Arrange the slices on both baking trays. Make sure they do not overlap. Bake in the preheated oven for about 20 minutes. If necessary, rotate the trays during baking to ensure even cooking. The baking time depends on the thickness of the slices and the oven's performance, so we recommend checking frequently during the last 5 to 10 minutes to see if the slices are done.

  4. When the beetroot slices are crispy around the edges, remove them from the oven and let them cool for about 10 minutes. Then transfer them to a bowl and serve with various dips.

Nutrition Information (Per 100g)

  • Calories: 118.02 kcal
  • Fat: 9.01 g
    • Saturated Fat: 0.9 g
  • Carbohydrates: 8.11 g
    • Sugars: 5.41 g
  • Protein: 0.9 g
  • Fiber: 1.8 g

Advice

While working with red beetroot, protect your hands with gloves, otherwise they will remain stained for a few days. You can try to remove the juice with lemon juice.