Baked potato and Beet Chips
crunchy crispy beet and potato chips with salt and thyme

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Baked potato and Beet Chips

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Ingredients

Adjust Servings:
1 medium Beetroot
2 medium Potatoes
2 tbsp Kosher Salt
2 tbsp Olive oil
8-10 branches Thyme

Nutritional information

1oz
serving size
48
Calories
0.3g
Total Fat
0.0g
saturated
8mg
Sodium

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Features:
  • Gluten Free
  • Paleo
  • Vegan
  • Vegeterian

Ingredients

Directions

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Whenever I feel about a salty savory quick appetizer I make the Baked potato and Beet Chips.

it’s the perfect side dish for entertainment beside a beer or glass of wine or simply with a nice dip besides it while watching a soccer game.

Baked potato and Beet Chips – How we make them

The process of making the chips is similar for every vegetable. the idea is to dry them out of their fluids so they become nice and crunchy.

In order to do that I need to set my oven into low temperature and cut the chips thinly so they will lose most of their fluids fast.

The best way to cut the vegetables thinly and evenly is with the mandoline however you can do it with a sharp knife as well.

Baked potato and Beet Chips

Baking the chips

Baking process consist of 2 stages for the beet and potato chips, we start out baking with medium heat of 170°c/330°F for 35 minutes and reduce the oven temperature to 140°c/280°F for another 40 minutes.

I use the oven turbo ventilator option in order to insert 2 or 3 trays of baked potato and Beet chips into the oven, trust me, you’ll need it, they will disappear so fast so you need to make as much as possible.

During baking it’s essential to rotate the baking pans and even change the location of the pans in the oven (exchange lower rack pan with top rack pan).

Chips variations

I used simple seasoning for these chips, thyme, olive oil and kosher salt however the options are endless both with the vegetable choice of chips and with the seasoning.

  • A nice variation in vegetable is the sweet potato chips, it’s crunchy and sweet in the oven, I also like the carrot chips and surprisingly the kale chips.
*** note that for every vegetable the temperature and time is a bit different
  • The seasoning variations can be interesting as well, parmesan and cheddar powder for a cheesy feel, chili and paprika powder for hot and spicy flavors or zest of lemon and garlic powder for a strong chips taste.

Make it and enjoy, these baked potato and Beet Chips are way healthier than the store-bought chips and taste amazing.

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Steps

1
Done
5 minutes

cut the beets and potatoes

Preheat the oven to 170°c/330°F.
Wash and scrub the beets, cut them using a mandoline to thin slices, I used the 1/8 mark.
Cut the potatoes the same way and spread the potatoes and beets in different baking pans.
sprinkle with some olive oil and salt, add the thyme and mix.

2
Done
1 hour

Bake and serve

Bake the chips in turbo mode on 170°c/330°F for 35 minutes, then reduce the oven temperature to 140°c/280°F and bake for another 40 minutes.
Half way thru rotate the pans for an even baking plus exchange the pans location in the oven (lower rack to upper rack).
Take the chips out of the oven, let cool for 10 minutes and serve.

Yaron Kimhi

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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