Pumpkins and squash usually take all the glory this time of the year but root vegetables still remain as my all time favorite- simple roasted root vegetables, root vegetable soup and of course…root veggie chips!
Our local farmers markets have been showcasing some seriously gorgeous bunches of beets and on my last market trip I couldn’t resist brining home a bundle knowing that they would make the perfect crispy snack. Sweet beets paired with savory thyme make for a mouth watering combination and the added pinch of sea salt make these chips totally addicting! They are perfectly crispy and while they take quite a bit of time to cook they are a delicious and healthy snack.
While you’re making a batch-add some of your other favorite root veggies…think sweet potato, carrot, taro and parsnips!
Beet Chips with Sea Salt and Thyme:
(Make as many as you’d like and adjust the ingredients accordingly!)
Ingredients:
– beets
– olive oil
– thyme
– sea salt
Directions:
– Scrub the beets with a vegetable brush, no need to peel them!
– Using a very sharp knife or a mandolin slicer, cut the beets into very thin slices.
– Transfer to a bowl and toss with a generous pinch of sea salt, thyme leaves and a glug of olive oil. Let sit for 15 minutes- letting the beets sit in salt and oil will pull the excess water from them giving you a crispier chip!
– Lay the beets in one layer on a cookie sheet making sure not to overlap
– Bake at 300 degrees for 45 minutes – 1 hour. Keep an eye on the chips as smaller pieces will cook quicker!
– Once crispy, remove from the oven and let cool. Sprinkle with sea salt and thyme.
Enjoy!
