Oven Roasted Beet Chips

Wow, so it has been a year. No April Fool’s whatsoever.  I started my Facebook page and this website exactly one year ago today.  First recipe wasn’t posted until April 10th, but still its a year.  And speaking of April Fool’s, I have to admit, I got “got” this morning from a few dear friends of mine, the power couple I like to call FitBomb also known as Nom Nom Paleo and FitBomb or Henry and Michelle if you are getting technical.  Want to see what I am talking about, go read it HERE.

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Ok so back to this one year anniversary.  I have done my best to give you all tons of prizes and products and info etc but I haven’t really given myself a break.  Insert break time. Don’t worry May 1st I will make it up, you will see.  I have come close to working myself back into the ground with adrenal fatigue as well as re-developing an unhealthy addiction to sugar and Paleo “Treats”.  I was telling myself it was ok that I would down an entire cup of dates with an accompanying cup of macadamia nuts drizzled in honey when I was stressed.  It’s not.  So I am not going anywhere but I am giving my body what it needs: a reset.  That’s where my awesome friend Diane from Balanced Bites comes into play.  Starting today began the first day of my 30(21) Day Sugar Detox, her program is 21 Days but I am going to keep it going as long as I can.  I control food, not the other way around, and I am going to kindly remind my body of that.  My brain is no longer going to play sneaky little craving tricks on me due to sleep deprivation, stress, work etc.  I am in control of my body, my food and my fuel and I will only give myself what I need to THRIVE in this life.

I will be posting recipes and pictures on here as well as my Facebook page as often as I can throughout the next month so you can see what I am eating.  My page is loaded with 21 Day Sugar Detox friendly recipes so feel free to search around.  I would love each and every one of the 5 readers I have to do this with me, so if you would like to, please go sign up by clicking on the picture:

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The more people involved the better, we can constantly encourage and support each other by posting our photos, meals, comments, struggles etc. You can ask me any questions on my Facebook page or join Diane’s amazing community of people.  Alone this could be hard for some people, together we can accomplish anything.  I will give anything I can to help anyone succeed who needs it, if we all do that this will be an amazing journey.  I look forward to it.

Oven Roasted Beet Chips
 
Prep time
Cook time
Total time
 
Serves: 4
Instructions
  1. Preheat your oven to 350 degrees F
  2. Peel your beets and slice 1/16th of an inch thick using a mandoline
  3. In a mixing bowl toss your beets with either your olive oil or coconut oil. I have used both and loved both
  4. This step is where is pays to have 4 rimmed baking sheets. If you don't you, will just have to do 2 batches
  5. Line two of your baking sheets with parchment paper and then arrange beets in a single layer
  6. Stack a baking sheet on top of your beets holding them flat
  7. Bake them for ~20 Minutes or until the edges of your beets start to dry out
  8. Remove the second baking sheets holding your beets down and rotate your baking sheets
  9. Bake for an additional 10-20 minutes ensuring you remove the beets as they become lighter in color
  10. Transfer to a wire rack and let cool, the chips will get crispy when cold
  11. Serve with a side of your choice or my highly recommended and loved Mango Guacamole

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

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Comments

  1. I have never eaten a beet that’s liked but they were from a can…so I am giving these a try! Doing Whole30 and 21 day sugar detox and need a snack. Hope these are 21 day ad compliant….

  2. Making these right now – the first time I made them I followed my tradition of burning things, so they didnt taste as good as I would have liked. Fingers crossed for no burning this time!

  3. Caveman, i had not parchment paper so i used foil… They turned out floppy! Did i do something wrong? Maybethe mandoline slices were too thick? Still delicious, but just not crunchy like your pics.

    • It could have just not been enough bake time if they were too floppy. If they are soggy it is because there is still moisture you haven’t baked out of them. I would say try baking longer or if you have a dehydrator that would be the best

  4. I have a new love: beets! Love this recipe. I add some salt and it reminds me of corn on the cob. So yummy!

  5. I hope you try these :)

  6. Working on these now, hoping my kids will love them as much as they do kale chips :)

  7. AustinGirl says:

    Dude! These were so good that my husband, who physically recoils anytime the word “beet” is used, not only ate one, but came back for seconds!! You are a miracle worker!
    Next time, I’m going to try soaking them in salt water to draw some of the moisture out of them, prior to cooking. Thanks for sharing and keep up the good work!!

  8. These look awesome! Can’t wait to try them. Why not stack layers of sliced beats, with sheets of parchment between the layers? I think I’ll try mixing golden & red beats.

  9. Amanda M says:

    Congrats on a year! These look delish! :)

  10. Allison says:

    Congrats George! Thanks for all the awesome recipes!

    Do you do this with peeled raw beets, or do you boil your beets first?

  11. Oh, and many congratulations on the past year! You rock!

  12. George, you’ve been so good sharing everything with us! Please take it easy for the next month, and heal yourself – we’ll all still be here!
    Take care!

  13. I’m guessing sweet potato chips are made the same way? I can’t wait to try these! thank you!!!

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