Baked potato and Beet Chips
crunchy crispy beet and potato chips with salt and thyme
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. To do that, I set my oven to a low temperature and cut the chips thinly so they lose most of their fluids fast. The best way to cut the vegetables thinly and evenly is with a mandoline, but a sharp knife works too.
Baking the chips
The baking process has 2 stages for the beet and potato chips. Start at a medium heat of 170°c/330°F for 35 minutes, then reduce the oven temperature to 140°c/280°F for another 40 minutes. I use the oven's turbo ventilator to fit 2 or 3 trays of chips in at once — trust me, you'll need it. They disappear so fast, so make as many as possible. During baking it's essential to rotate the pans and even swap their positions in the oven (exchange the lower rack pan with the top rack pan).Chips variations
I used simple seasoning for these chips — thyme, olive oil, and kosher salt — but the options are endless, both with the vegetable choice and the seasoning.- A nice vegetable variation is sweet potato chips — crunchy and sweet out of the oven. I also like carrot chips, and surprisingly, kale chips.
*** Note that for every vegetable the temperature and time is a bit different
- Seasoning variations can be interesting too — parmesan and cheddar powder for a cheesy feel, chili and paprika powder for hot and spicy flavors, or lemon zest and garlic powder for a strong chips taste.
Method
- 1
cut the beets and potatoes· 5 minutes
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
Bake and serve· 1 hour
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.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
More recipes by Jaron →
