I was craving something crunchy the other day which often happens to me. I’m more of a chips person than a cookies person which is very, very bad! I don’t allow myself to eat chips anymore and have even forbidden salted shelled sunflower seeds because the salt kicks my blood pressure way up.
I bought a cheap mandolin a while back and had been too scared to use it for the longest time but I had successfully used it for making fries and thought, why not make chips too? That is the kind of thing mandolins are made for! If you don’t have a mandolin, don’t fret, just slice the beets with a sharp knife.
I scrubbed two beets, cut off the tips and sliced them. I should have bought a better mandolin but this one did the trick OK but I used the handguard which makes it a bit challenge for a klutz like me but there was no way I was doing this without it!
After slicing them I blanched them in hot water to help cook them before going in the oven. For those who want sweet chips (I can’t imagine but some people do) you could blanch them in a simple syrup. I dried the beets off with paper towel, put them in a bowl and tossed them with some canola oil and sea salt. I lay them on a baking sheet on top of parchment paper in a single layer and baked them at 400F on either side. Some took longer than others so keep an eye on them!
Wow, they were amazing! I loved them! No deep frying and I get all these vitamins to boot. Definitely worth it. I wish I had made more, these were gone super fast. How cool is it that I could make healthy chips at home without a deep fryer?!