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 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 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 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 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 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 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 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!