Irresistible Smoky Beet Chips
2 medium sized beets, scrubbed clean
4 egg whites
1 tsp. smoked paprika powder
1 tsp. garlic powder
Flake sea salt for finishing
Preheat your oven to 375. If you use convection (which I did) preheat to
Thinly slice** your beets and place them in a bowl of water. Rinse beets
until water runs clear and pat dry with a dishcloth.
In a shallow dish, beat your egg whites, paprika and garlic together.
Take your beet slices that have been dried and one at a time, dip into the
egg white mixture and place on a parchment lined baking sheet. Keep the
chips close together but do not overlap. Place into your oven on the lowest
After 10 minutes, spray the beets with your cooking spray. Increase your
oven's heat by 25 degrees (375 for convection; 400 for non-convection) and
continue to bake for an additional 15 minutes. Keep your eye on them and
remove from the oven when they turn a beautiful golden red-brown color.
Cooking times will vary based on your oven.
Remove from the oven and let cool for a few minutes (if you can wait).
Finish with flake sea salt.
* For this recipe I used a mandolin to evenly slice the beets. I would
imagine a food processor with the slicing attachment would work well or a
simple sharp knife too. It's important to slice them as close to the same
thinness as possible so the chips all cook evenly together.
** I love the manual spray pumps that you can fill with your own oil.
By Monica Bennett. Posted to Full Circle blog