Looking for a paleo and AIP compliant crunchy snack? Try these delicious beetroot chips. They are super easy to make and healthy.
First of all, if you don't know much about beetroots and want to know everything about them, you can check my beetroot for beginners article.
Ingredients
- raw beetroot. Funnily, in France it is harder to find raw beetroot than already cooked ones at the supermarket. So I'm not sure about how things are where you live. Anyway, for this recipe, you will need raw beetroots.
- extra virgin olive oil
- pinch of salt
How to make these
Although those beetroot chips need to cook in the oven for quite some time, this recipe is super easy and quick to prepare. In other words, you won't spend much time in the kitchen preparing these, as your oven will do all the hard work.
- Peel the beetroot. Rince it under cold water to make sure you remove all the dirt. Using a mandolin slicer (technically, you can also use a knife but it will be tricky), finely slice it about 1mm thick.
- Lightly oil a baking sheet (you will probably need two baking sheets) and place the beetroot slices in one layer. Drizzle with olive oil and a pinch of salt.
- Put the baking sheet in the oven and let it cook for 50 to 60 minutes or until the beetroot slices get crispy. And voilà! Bon appétit !
Other beetroot recipes
You can also check my Beetroot and carrot juice recipe
Or, if you'd rather eat cooked beetroot, you can also check these:
- Beetroot carpaccio (AIP, paleo, vegan) for a salad using raw beetroot
- Beetroot and Feta salad (gluten free, vegetarian) for a salad using cooked beetroot
- Heart Shaped Chocolate Cakes (AIP, paleo)
Beetroot chips (AIP, paleo, vegan)
A super easy crunchy snack or appetizer recipe.
Ingredients
- 400 g raw beetroot (0.88 pounds)
- 1 Tbsp + 1 teaspoon extra virgin olive oil (or other oil of your choice) + a little bit to grease the baking sheet
- Pinch of sea salt
Instructions
- Preheat oven to 302° F (150°C)
- Peel the beetroot. Rince it under cold water to make sure you remove all the dirt. Using a mandolin slicer (technically, you can also use a knife but it will be tricky), finely slice it about 1mm thick.
- Put the baking sheet in the oven and let it cook for 50 to 60 minutes or until the beetroot slices get crispy. And voilà!Bon appétit !
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 151kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 156mgPotassium: 650mgFiber: 6gSugar: 14gVitamin A: 66IUVitamin C: 10mgCalcium: 32mgIron: 2mg
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Lisa Daniel Rollins
Thanks Bea. You always create such great recipes and I appreciate your hard work. Hope you are holding up well during the pandemic and find ways to talk to people even if it's using FaceTime or Zoom. (They are big in the US!!)
gohealthywithbea
Bonjour Lisa. Thank you for your message, I appreciate it very much!! I also saw your message on FB, telling me that you are looking for your mandolin that you hid for kid’s safety. I’m just back home after a wonderful holiday at my parents’ house in the countryside. As it happens, my mother also had a hard time finding her mandolin which also had been hidden for safety. ???? It was so nice to finally see my parents again after so many months being apart due to the pandemic. I used FaceTime and Zoom a lot to talk to my family and friends during all the lockdown but it really isn’t the same as seeing people in person. Especially when, like me, you love to share homemade food with your loved ones. I’m so thankful for this blog and the community around it!! It has been helping me so much, staying sane in those difficult times. I feel like, in a way, I’m cooking for all of you guys and we are having a nice chat in my living room. ???? Take care and stay safe!