Crispy, healthy, and perfect for munching, we can't get enough of veggie chips! After making them with kale, daikon, and swede, we want to share a brand-new recipe with you: oven-baked beetroot crisps with thyme seasoning. You'll love them!
We sliced raw beets into super-thin chips and tossed them with ground thyme, a pinch of salt, and a drizzle of lemon juice. Then, we slow-baked them in the oven until super crunchy. In one hour, you'll have delicious chips much healthier than the classic fried potato crisps—completely oil-free!
Beets are an incredibly nutritious vegetable, rich in antioxidants and precious compounds that support a healthy liver and blood pressure. However, many people struggle to use them in other recipes besides salads or don't like their flavour. So turning beets into crunchy chips is a fun way to consume more of this root. Also, pairing them with lemon and thyme helps to tone down their bittersweet taste.
Despite being root vegetables like potatoes, beetroots have almost half the carbs and double the fibres. This means that a serving of beet chips has fewer calories than one of potato crisps. Also, it will keep you satisfied for longer, as fibres make you feel full and slow down the stream of energy released from foods.
In our recipe, we didn't use any oil, meaning these crisps are practically fat-free. That's great news if you're following a weight loss plan but don't want to give up on a crunchy snack. You can pair them with a healthy dip like classic hummus or our vegan cauliflower "cheese" sauce for a filling nibble or a light lunch.
A 25 gram (1 oz) serving of these baked beets chips has only 100 calories, and it covers 8% RDI of carbs and a fourth of your daily fibre needs — all with zero fats!