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!
Peel the beetroots and then use a mandolin slicer or sharp knife to slice them into very thin chips.
Ensure the chips are 1 to 2 mm thick so they'll crisp up nicely.
In a large bowl, combine lemon juice with finely ground thyme, salt and pepper to taste.
Add the beet chips and toss them in the seasoning, rubbing them thoroughly until they're well coated.
Then, leave them to drain off excess water on a colander.
Now, line a baking tray with parchment paper, and arrange the chips flat. Keep them close to one another as they'll shrink when baking, anyway.
As they might not fit all into one tray, we recommend baking them on multiple trays and using the oven in fan mode.
Bake the beet crisps for 30 minutes at 120°C (250°F) in fan mode.
At this point, the chips will look smaller and curled up.
Flip them upside down and swap the trays from top to bottom and front to back if you're using multiple trays.
Now, bake the crisps for a further 30 minutes until they feel dry and hard. If you are using more than two baking trays, you may have to cook them a little longer. Check on them every extra 5 minutes, until they are crispy and dry.
Finally, transfer the baked beet crisps on a wire rack and let them cool down completely; they will get even crispier as they cool down.
You can swap thyme with either oregano or rosemary or use a combination of these spices for extra flavour.
We recommend consuming these crisps on the same day as they will lose some of their crispiness when stored for longer.