Beet chips are a great way to satisfy your craving for crunch, while boosting key nutrients in your diet. Enjoy them as a snack, or mix them with other colorful oven-roasted vegetables to serve at your next party.
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I’ve been on a beet kick lately. This heart-healthy superfood boosts the nutritional value of any salad, as well as dips and spreads. The vibrant-red color is the perfect way to add beauty to meals – especially around the holidays.
Last month, I posted my recipe for sliced roasted beets, and now, I’m sharing how you can make them as a snack.
Before I get to the recipe, though, I want to explain why I encourage you to incorporate this veggie into your diet.{If you came just for the recipe, you can scroll down to the bottom of this post and print the recipe.}Beets provide us with many nutrients that are lacking in the typical western diet. They are loaded with vitamin C, folate, dietary fiber and antioxidants. they alsocontain a rare phytonutrient compound called betalain. This pigment is what gives beets their antioxidant and anti-inflammatory properties, along with their bright red color.
You can read how to grow beets, their history and more about their health benefits in my article – Beets: Breaking Down Their Slimy Reputation.
Now, to the recipe! Likekale chips, beets be made into a snack chip for times when you crave something crunchy. You only need 3 ingredients – beets, olive oil and salt. I also like to sprinkle rosemary on them for added flavor.
You can enjoy these beet chips alone, or mix them with other oven-roasted chips made from potatoes, sweet potatoes, kale or other favorite vegetable. Then you a healthy, colorful snack for family movie night or your next party.
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Beet Chips
Beet chips are a great way to satisfy your craving for crunch, while boosting key nutrients in your diet. Enjoy them as a snack, or mix them with other colorful oven-roasted vegetables to serve at your next party.?
Keyword: beets, beet chips
Servings: 2
Author: Heather Mangieri, RDN
Ingredients
- 3 medium beets
- 1 tbsp olive oil
- 1/10 tsp salt
Instructions
Preheat oven to 350°. Line large baking sheet with parchment paper.
Clean and peel beets, then as thin as possible. Try to make the slices as even as possible to prevent some of cooking faster than other. I use a mandoline kitchen slicer to make it easier.
Add slices to a large bowl, then toss with olive oil until they are completely and evenly coated.
Sprinkle with salt and tossagain.
Line the beet slices evenly on the baking sheet. I like to add a bit of rosemary for added flavor.
Bake for ~ 15 minutes, the flip and cook for ~5-10 more minutes. Watch the beets closely after flipping and returning to the oven as they can burn easily.
–Remove from oven and enjoy
Notes
- Make 2 servings of ~3/4 cup beets. Serving size will vary based on the size of the beets that you use.
- Nutrition Facts (per serving): 120 calories, 12 g carbohydrates, 3 g fiber, 8 g sugar, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g protein, 210 mg sodium, 8% daily potassium, 6% daily iron, 2% daily calcium
- Meal Planning Serving Size: 1 CHO; 0 PRO, 1.5 FAT
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