Vered's Israeli Cooking

Beet & beet-greens chips

Vered Guttman

Beet and beet greens chips

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If you love beets, you’ll enjoy these colorful, easy and yummy snack. What I love about this recipe, is that all the parts of the beets are being used.

Beet & beet greens chips
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Beet & beet greens chips

Recipe by Vered GuttmanCourse: Appetizers, SnacksCuisine: Israeli, Middle Eastern, JewishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Baking time

25

minutes
Total time

40

minutes

This is a healthy, colorful snack that’s easy to make at home. Serve it as you would any chips. I do recommend to serve it with tzatziki, homemade or store bought.

The recipe refers to beets that come with their greens attached. That’s not always easy to get in the supermarkets (although Whole Foods usually sell beets this way.) If the beets you’re using do not have their greens, you can always substitute with red Swiss chard (or any Swiss chard, really), and follow the recipe as directed below.

INGREDIENTS

  • 3-4 small to medium beets, green leaves attached (see note above)

  • kosher salt

  • Olive oil

  • Oil spray (like PAM)

  • For serving: tzatziki (optional, but good)

DIRECTIONS

  • For the beet chips
  • Turn the oven to 375 degrees, line 2 baking sheet with parchment paper. Peel beets and use a mandoline or a food processor with the slicing disc to form thin slices of about 1/16 inch think. Use the feed tube pusher to push the beets and force thicker slices, if needed.
  • Put the sliced beets in a large bowl, Sprinkle with ½ teaspoon salt, mix and let stand for 30 minutes. Now pat dry beet slices, drizzle with 2-3 tablespoons olive oil and mix well to coat all the slices. Spread in one layer over the baking sheets.
  • Bake in the oven for 15 minutes, flip beet slices and bake for 5-8 minutes longer, until crisp. Cool completely and serve. Chips keep in a sealed container up to a week.
  • For the beet greens chips
  • Turn the oven to 425 degrees, line a baking sheet with parchment paper. Cut the large leaves to halves or quarters, keep the small leaves. Make sure the leaves are completely dry before you continue.
  • Arrange the leaves on the baking sheet. Sprinkle with a pinch of kosher salt.
  • Bake for 4-5 minutes or until crisp. Cool completely and serve.
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