Saturday, 1 February 2014
Baked Beetroot Chips
Hey guys, it's SNACK time :-D yaaah, in capital letters, cause nothing's really better than snacking isn't it? :) Here a little crumb, there a little piece and oh, what's with this small slice of fruit, ahh, I'll take it all.
To be precise these lovely little beetroot-chips can make an appearance in more than just a simple, quick snack!
Serve them with herbed cream cheese for a nice appetizer or
to garnish a soup with that little special something. We personally also love to have a little snack plate for dinner from time to time. It includes all different kinds of fresh and pickled veggies, small slices of bread, cheese,crackers, dips and as a special treat: some chips :-) Others would call it finger-food, but I think this wouldn't match the fun and specialty of this treat-y dinner for our family.
Gaaah, now you think making them includes a lot of frying - translating into a lot of time needed and even more fat to destroy your healthy eating plans?
Buuut noooo!! These crisp beet slices are baked in your oven in no time, that means there's no fat and neither much time needed: healthy and made on the side while preparing dinner - what's not to love?
I've tossed them with sea salt, rosemary and a dash of freshly ground pepper pre-baking, and a little more salt in the bowl afterwards. The spices accompany the beet-y taste nicely and even out the earthy flavours by adding spicy and salty accents while you munch on them. It would also be a nice idea to use different kinds of salts like pink himalayan salt or black hawaiian salt for sophisticated touches if you want.
The following recipe directions can easily be adapted to all kinds of veggies (how about sweet potatoes or carrots) and even fruits like apples or crisp pears (just make sure to change the baking times accordingly). Go ahead and let your mind play out it's magic - you'll be surprised what interesting combos can be possible!
One last thing - be warned: this stuff is suuuper addicting. You won't even notice how often your fingertips silently crawl up towards the bowl and far too soon all chips are eaten! Ah, nevermind, just getting in our daily dose of veggies aren't we?
- makes about 4-5 dozen chips according to the size of the beets
- 5 Beetroots, with skin or peeled, according to taste
- 1 tsp sea salt
- 1 pinch freshly ground black pepper
- 2-3 rosemary leaves
- 1 tsp sea salt
1. Preheat your oven to 180°C. Wash the beetroots and cut or grate them into thin slices (~2-3mm thick).
2. Line a baking sheet with parchment paper. Toss the beetroot slices with the pepper, salt and rosemary. Then spread them onto the baking sheet - making sure to seperate all slices from each other.
3. Bake them for 20-30 minutes, turning the chips over after 15 minutes. Their are done once slightly browned, crisp and shrinked in size.
4. Take them out, let them cool on the baking sheet for 5 minutes, then toss in a bowl with the remaining sea salt. Either serve them immediately with some kind of dip or let cool off completely and store in an airtight container for up to two weeks. Enjoy!