Oven-Baked Beet Chips

There’s been more snacking than usual lately, and I like to snack. I say the crunchier and saltier the better.

I’ve been nibbling on all sorts of things at holiday parties. Or I haven’t eaten enough at these parties because I’ve been too busy chatting, and I end up snacking when I get home.

Not my ideal timing to eat.

My days of late-night eating are long gone, but I get desperate and just need a little something for my empty stomach!

I do my best to be smart about snacking. First, I like to make sure I have healthy options in my pantry.

Apples & peanut butter and hummus & raw veggies are two of my favorite combos.

Of course, I don’t always want fruit or veggies and dip. I have a weakness for carbs and lots of other things.

To curb my cravings for classic snack foods like potato chips, I try to have more wholesome versions at close reach.

Regular russet potatoes and sweet potatoes make great non-fried chips and so do beets. I love roasting a batch of oven-baked beet chips.

How To Make Oven-Baked Beet Chips

To start, I scrub off any dirt from an assortment of red and golden beets.

Then I use a mandolin to slice them very thin. Yes, you can do it with a knife, but a mandolin makes these paper-thin cuts a cinch.

I toss the beets in a few glugs of olive oil along with salt and pepper.

It helps to roast them on a sheet pans lined with parchment paper, so you don’t risk the chips sticking to the pan.

Once the oven-baked beet chips are wrinkled at the edges, crispy and still warm, I sprinkle them with flaky sea salt, black pepper and chopped fresh rosemary.

You also can use thyme leaves, minced chives, chopped cilantro or parsley, or a mixture of fresh herbs.

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