• Liz Talley - Urban Graze

Roasted Beet Chips


Red, gold, and the very fun chioggia beets make terrific chips!

Peel and very thinly slice 2-3 small beets. If you own a mandoline, this would be a good time to use it. Toss with 1 Tbsp. olive oil and a dash of salt and pepper. Spread in a single layer on a parchment paper lined baking sheet. Bake for about 30 to 40 minutes at 325, or until edges start to dry out and they look crisp. Shake around and/or flip at least once during baking time.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#snack

5 views

Recent Posts

See All

Black Radish Chips

Scary fun and delicious chips if you have some larger sized black radishes- should be about 2" in diameter. Radishes mellow when they're cooked, so these chips won't be too spicy. To make chips with

Layered Greek Dip

The classic version of this refreshing appetizer has a layer of seasoned cream cheese on the bottom, then is topped with hummus and veggies. This is a lightened variation, I've replaced the cream che

Ground Cherry Salsa

This is a tasty way to enjoy ground cherries! Adjust quantities to your liking. 2 c. ground cherries, halved or quartered 2-3 Tbsp. thinly sliced or minced red/mild onion ½- 1 c. chopped sweet bell pe

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now