The search for healthier snacks is pretty much ongoing in my house. I periodically whip out my mandoline, slice up some sweet potatoes and toss them in a hot oven, hoping for crispy chips yet always disappointed. Soggy or burned seem to be the only options. Until now.
I ordered some beets in my weekly grocery delivery, intending to roast them for dinner. But the ones I got were so huge that they were just begging to be turned into chips. But this time I decided to test batches in different ways. When I sliced them mandoline thin and baked them at a high temperature I got burned edges, underdone middles and quite a bit of shrinkage.
So I decided to employ my super ultra sharp chef's knife to make the slices. Normally I sing the mandoline's praises but in this case I was happier with the knife cut batch. I also lowered the oven temperature and cooked them longer. Success! The centers were cooked through and the edges were crisp without the bitterness of char. Letting them cool on a rack got them even crispier and I dusted them with a homemade Middle Eastern dukkah, which is an easy nut and spice blend. Technically this recipe makes four servings but I may or may not have inhaled it all myself in one sitting. Enjoy!
Yield: 4 Servings
Baked Beet Chips with Pistachio Dukkah
prep time: 10 Mcook time: 30 Mtotal time: 40 M
Recipe for crispy oven baked beet chips dusted with a mix of toasted pistachio and spices.
- 3 Large beets
- 2 Tablespoons olive oil
- Sea salt, to taste
- For the Dukkah:
- 1/4 Cup pistachios, shelled
- 2 Tablespoons sesame seeds
- 1 Tablespoon coriander seeds
- 1 Tablespoon cumin seeds
- 1/4 Teaspoon black pepper
- 1/4 Teaspoon salt, or to taste
How to cook Baked Beet Chips with Pistachio Dukkah
- Pre-heat the oven to 350 degrees.
- Peel the beets and cut off both ends. You can use a sharp paring knife or a wide peeler but the peeler will leave smoother sides.
- Cut thin slices, either with a mandoline or with a sharp chef's knife, and place them on a baking sheet lined with parchment paper.
- Brush the beets with the olive oil (note that you will probably need to work in batches) and bake for 20 to 30 minutes or until the center is tender and the edges are lightly crispy. Sprinkle with seas salt and move to a cooling rack.
- To make the dukkah, add the pistachios to a dry cast iron pan or skillet and toast for one to two minutes while stirring often. Move the pistachios to a separate dish and then add the cumin seeds, sesame seeds and coriander seeds to the same pan. Toast the seeds for a further one to two minutes and then remove from the pan to cool slightly.
- Add the toasted pistachios and seeds to a food processor and pulse for 2 to 3 minutes or until everything has broken down into small pieces but is still not a mushy paste. Sprinkle over the beet chips and serve.
Created using The Recipes Generator