These earthy baked chips are the perfect accompaniment to any fall lunch.
Welp, it’s officially November. The “month of the side dish” and also the “holy crap, I need to start buying Christmas gifts” month. But before we get into that – how was your Halloween?? We had such a great day. I volunteered at my daughter’s school for their Halloween festivities, then we went trick-or-treating downtown at our local businesses, where we received these from the Chinese restaurant ⇓
Yes, they were given to us unwrapped. No, we didn’t eat them. 🙂
Aaaanyway… after that, we came back home and trick-or-treated/passed out candy here, where we probably had a few hundred kids. NO JOKE. At least we were warned (and we managed to not run out of candy, which was basically a miracle).
Oh, and if you thought all of that fun wasn’t enough, apparently neither did we, because then we went to the Halloween Carnival by the harbor where the kids got to play lots of games, got some candy (yes, more candy) and other prizes, we ate (again), then went home completely happy (read: deliriously exhausted).
So now that we’ve relived my fun, tiring day, let’s talk beet chips. Have I ever mentioned my infatuation with that fabulously fuchsia root veg? OMG. I love it so much. That earthy sweetness just tugs at the ol’ foodie heart strings, ya know? Plus, and I know I’m a total girl as I type this, they’re just so pretty 🙂
Just fyi, I had never made beet chips before, but thought that they would go so great with my Fully Loaded Autumn Sandwich (which you should seriously check out because it’s ridiculous) and they do! And I’ve got some more good news for ya – these pretties are crazy easy. Especially if you have a mandolin on hand. Really, it’s just slice, season and bake. Simple. They only take about 12 minutes in the oven, they’re gorgeous, earthy, a little salty, slightly sweet and nice and crispy. Basically all the things. So go make ’em!
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 cup thinly sliced fresh beets (preferably using a mandolin on it's smallest setting, but if you don't have a mandolin you can use your knife)
- 2 tsp fresh or or 1 tsp dried thyme
- small sprinkle of sea salt
- olive oil cooking spray
- Preheat your oven to 375 degrees.
- Spray a baking sheet lightly with the cooking spray.
- Put beets on the sheet in one layer, spray tops lightly with cooking spray. Season both sides with the thyme and sea salt.
- Bake for 6 minutes, flip the chips over and bake for another 5--7 minutes or until crispy. Keep a close eye on them once you've flipped them over, if they go to far (when they lighten in color and turn yellow-ish) they can taste burnt and nobody wants that! Once they're done, immediately take them off of the baking sheet so they don't continue to cook.
21 Day Fix Container Counts per Serving: 1 Green
Weight Watchers Freestyle Points: 0
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Nutrition Information:Yield: 1 Serving Size: Entire Recipe
Amount Per Serving: Calories: 35