My all time favourite baked chips…sweet beet chips, crispy delicious goodness that I find it as hard as chocolate to stop eating!!!
I’m not the it's great! biggest of beet fans. Don’t get me wrong I do like them but they wouldn’t be up there as one of my favourite vegetables. At least when it comes to http://blu.edu.vn/cialis-pfizer the traditional roasted or boiled beet…and raw just doesn’t do it for me.
Maybe it’s the messy finger stained factor…each and cheap prescription viagra every time I peel one I swear I’ll wear gloves the next time in order to avoid the day or two of purple fingers. I NEVER learn my lesson.
When it comes to baked chips kale is my go to…
These beet ones are a special treat! A treat because it means leaving the oven on for a considerable time. The low and slow method works best. After much trial and error I’ve achieved crispy but burnt chips in a lesser time. They just don’t compete with these beauties.
Totally irresistible, naturally sweet, crispy, crunchy purple chips. How could you say no?!
A simple sprinkling of coarse sea is all they really need but the avocado “mayo” / dip is a nice addition on the side. Especially if you’re serving them as a snack to visitors or an appetiser. I’d much rather munch on a bag of these whilst watching a movie than any variety of popcorn!
I made these one sunny morning with a view to sharing them with…well anyone who entered the the best site kitchen but ended up devouring the whole lot as a side to my breakfast. Damn good!
They don’t always hold their crispiness, it varies from batch to batch but if you stick them back in the oven for 10-15 minutes they’ll return to their ultimate chip texture once again. I don’t recommend doing this more than once though…not that I they’ll last long enough for you to http://westmeathchildcare.ie/generic-viagra even have to consider it!
If you don’t fancy the avocado “mayo” a little roasted strawberry barbecue sauce on the sight is a mighty alternative.
What’s your favourite kind of homemade or store bought veggie or fruit chip?
Prep Time: 5 minutes
Cook Time: 2 hours
Keywords: bake snack side gluten-free grain free soy-free paleo nut-free sugar-free vegan vegetarian low-carb avocado beet
Ingredients (1-2 servings)
- 3-4 medium beets
- 1 tbsp melted coconut oil
- Coarse sea salt to serve
- 1/2 a large ripe avocado
- 2 tbsp coconut cream/coconut yoghurt/Greek yoghurt
- 1 tbsp water (or plain water will work but you can use the water from your can of coconut milk when the coconut cream has separated)
- 1/8 tsp salt
- 1/8 tsp black pepper
Preheat oven to 100C (210F).
Thinly slice beets using a mandolin or slicing tool of levitra australia your food processor.
Lay in single layers on two – three baking trays lined with baking parchment paper. Coat beets with melted coconut oil; a little drizzle over each tray and toss to coat before laying flat for baking.
Bake in the preheated oven for 2 hours turning 3-4 times.
Allow to cool for 5 minutes on http://rachelsagermosaics.com/getting-viagra the tray before serving as they will crisp up more.
Blend together all “mayo” ingredients.
Sprinkle beet chips with coarse sea salt and serve with “mayo” on the side!