“Chips, chips, heavy on the hips!” Argh, if only I could go back in time and turn this around on anyone and everyone who said this when I was a teenager! Chips don’t have to sit on your hips and no, snacking doesn’t have to be unhealthy. Like these beetroot chips, every bit worth the effort of making.
But really, when I say effort, it’s really the Spiralizer Attachment of KitchenAid Artisan Stand Mixer that does all the work, followed by my oven that helped these chips crisp up. My effort was minimal, as you will see here. So then, eating healthy isn’t really painstaking, is it?
There, the beetroot was peeled and cut in this beautiful garland-like spiral. I just sliced it into rounds so that they could bake as chips.
It’s really important to draw out the water from the beetroot. Toss them with a bit of olive oil and salt, and let them rest for 20 minutes. After that, drain the water, and you’re ready to bake!
Serves: 1 person
Time taken: 1 hour 15 minutes (mostly hands-off time)
– Beetroot (washed and dried): 2 nos.
– Olive oil: ½ tablespoon
– Sea salt: 1 teaspoon
– Use the small core and peeler attachments of the Kitchen Aid Spiralizer.
– Cut off the ends of the beetroot and fix on the attachment. With a medium speed, it should take a few seconds for each beetroot to get peeled.
– Cut the beetroot into the garland-like spiral shape with the small core blade.
– Slice these into individual rounds.
– In a bowl, toss together the beetroot rounds with oil and salt so that they are coated completely. Set aside for about 20 minutes.
– Pre-heat the oven to 180 degrees Celsius and line baking trays with parchment.
– Drain the beetroot slices and place on baking trays, ensuring they don’t overlap. Bake for 45 to 50 minutes, or until they curl up slightly from edges and are nearly crisp.
– Rotate the baking trays half way through the time. Let them cool on a wire rack, they will crisp-up as they cool. Store in an airtight container.