Beet chips are a vegetable snack with fiber, potassium, and natural pigments, but because of beetroot they fit best in small amounts. Thin slicing and low heat create crunch without flour, sugar, or breading.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Beetroot, Olive oil, Herbs de Provence, Table salt
Slice: 12 min. Mix: 5 min. Bake in the oven: 1 h 10 min. Chill in the refrigerator: 10 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Peel beetroot (500 g) and slice into very thin rounds, preferably with a mandoline. Even thickness helps the chips dry evenly.
Toss beetroot with olive oil (30 g), herbs de Provence (2 g), and salt. Arrange the slices on parchment in one layer without overlap.
Dry at 130-140 °C for about 60-70 minutes, checking the edges from time to time. Cool the chips on the tray for 10 minutes: they become crisper as they cool.
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