Yesterday, the Husband and I officially strated mulled wine season, but that’s not exactly what I’m here for today. I have a confession to make.
I don’t really know how to put this, but I don’t like potato chips. Yup, that’s right. There was a time in my life when I thought I did and I snacked on them like everyone else, but they gross me out now.
What’s wrong with her I hear you ask, but it’s what it is: the thought of that rancid, oily smell and overpowering artificial flavors of the commercial stuff got me to skip the greasy bag. When I want potatoes, I make them for myself.
Cravings don’t mess around though. Speaking of nibbling on crispy and crunchy, you must have seen the veggie chips trend. Carrots, kale, sweet potato, plantains, zucchini, radishes, even tomato. And beets. Don’t forget the beets!
I love beets, but that wasn’t always the case. As a kid, you encounter the dreary pickled variety in kindergarten, and that’s the point when most of us come to hate beets for the rest of our lives. (Mind you, pickled beets are really yum, just not those they serve at the cafeteria.)
Then you become a grown-ass adult, learn to admit when you’re wrong and revise your opinion on a bunch of matters. I did that with beets, among other things.
No, beets don’t taste like dirt. If you still think they do, you need to grow the eff up and learn to like them because beets are really amazing! Ok, they are unsightly and stain your hands, but also extremely healthy, crazy delicious, and more versatile than you ever could have imagined.
Let’s go over the health benefits of consuming beetroot real quick:
It may help reduce your blood pressure due to high nitrate levels, decrease the risk of diabetes thanks to a strong antioxidant and promote healthy digestion because of the fibers. Beets are also packed with vitamins and minerals and are anti inflammatory. Some people even call beets superfood!
They can be roasted, steamed, boiled, pickled, or just eaten raw. And flavoring them up is half the fun! You will feel so much better about crunching away on a delicious, real-food snack than reaching for that bag of chips. It’s so easy too!
Baked Beet Chips
Healthy veggie chips bursting with flavor. Serves 2.
4-5 medium-sized beets
1 tbsp olive oil
salt and black pepper to taste
1 fresh sprig of rosemary finely chopped (or 1 tsp dried)
- Line two rimmed baking sheets with parchment paper, preheat oven to 175°C (350°F).
- Wash and peel beets (it’s a good idea to wear rubber gloves so they don’t stain your hands).
- Using a handheld slicer or mandoline, thinly slice beets.
- In a large bowl, toss beets with the oil, salt, black pepper and rosemary to coat evenly.
- Arrange beets in a single layer on the baking sheets.
- Bake for 20 min, flip beets over to bake evenly on both sides, and rotate baking trays as well.
- Bake until sides are dried out, curled up and beets are lighter in color, about an additional 20-25 min. They will crisp up as they cool. Enjoy fresh and warm!