Beet & Kale Chips

Updated: Feb 4, 2021

I refuse to spend five bucks on six ounces of cooked vegetables, regardless of how pretty the packaging is. To make your own,


 
  1. Preheat oven to 300 degrees

  2. Wash and dry (used a salad spinner for kale, paper towels for beets)

  3. It helps to use a vegetable scrub brush for the beets

  4. Thinly slice the beets using a mandolin, tear the leaves off the steams if kale

  5. Place into a bowl with olive oil and sea salt - toss

  6. It helps to let them sit in the bowl with the salt to "sweat" out extra water - this will make the chips crispy

  7. Cook for ~45 mins

 


 

Results were pretty good. Next time, I'll put them in batches instead of stacking them. 7x beets makes about one 32 ounce container of chips.



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