Beet Chips: The Sweet, the salty, the Seasoned

It has been FAR too long since I have posted anything.  The hot summer days accompanied by crazy work schedules led to functional but uncreative food options.  BUT, its Fall now and I am recommitting myself to making fun and creative recipes for the average culinary college student.  Or, at the very least, I am going to make a more conscious effort to eat more deliciously, and you can all join on the ride!

This recipe is a fun and healthy snack, its very versatile and they are absolutely beautiful.  These beet chips look like rose petals when they are done.  The preparation is the same, but you can change the flavors to match your mood.  I experimented with two flavors, but the possibilities are endless.


  • 1 bunch beets
  • salt
  • pepper
  • garlic powder
  • lemon juice/ lemon zest
  • cinnamon
  • sugar
  • pan spray
  • mandoline

How to:

  1. Wash the beets really well, since you wont be peeling them you wanna make sure the outside is very clean.
  2. Using a mandoline, slice the beets very thin.
  3. On a sheet pan, spray with pan spray and lay down the slices of beets down.
  4. If you want cinnamon and sugar, sprinkle with cinnamon, sugar, and a bit of salt.  Then spray with pan spray again, and bake at 300 for 40 minutes, or until crunchy.
  5. If you want lemon garlic, sprinkle with a bit of garlic powder, lemon juice or zest, salt, and pepper.  Bake again the same way.
  6. These are really easy, and taste delicious!!


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