"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Beet Crisps

Published by: Sarah

  • Feb
  • 13

I love, Love, LOVE beet crisps. But every time I tried to make them they never turned out right.When I found this recipe I was happy, Happy, HAPPY 🙂

1 medium beet – VERY IMPORTANT that it is ROOM TEMPERATURE & NOT COLD!!
2-3 T canola oil

Original Recipe:
Preheat oven to 300 degrees F.
Scrub the beet clean & trim the ends (don’t peel).
Slice 1/16 to 1/8 ich thick (use a mandolin if you have one).
Toss lightly with canola oil.
Season with salt.
Spread in a single layer on cookie sheets.
Bake 30-40 minutes.

No Salt or Oil:
Follow directions above omitting the oil & salt.

Original recipe also works for:
Fingerling potato crisps(2 potatoes slices the same 350 degrees for 20-25 minutes)
Apple crisps (1 granny smith apple. Do not peel or core, but remove seeds.  Toss with oil & light brown sugar. Bake @ 250 for 45-60 minutes).

NOTE: If the beets are cold from the fridge they will be soggy & not crisp up!!



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