Guacamole and Baked Beet Chips

These beet chips are a labor of love. They take a while to make and require many batches, so be prepared. They are a delicious, healthy snack for your family. My girls love them and so do I! I also found these work best in a convection oven, they cook faster and crisper...so if you've got one go for it, it will be a better chip.

TOTAL TIME: 2 hr 10 min
Prep: 40 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 8 to 12 servings
LEVEL: Intermediate

ingredients

BEET CHIPS:
  • Freshly ground black pepper
  • Salt
GUACAMOLE:
  • 4 ripe medium haas avocados
  • 1/4 cup coarsely chopped fresh cilantro, from 1/2 bunch
  • 2 limes, juiced (about 1/4 cup juice)
  • 1 small tomato, diced small
  • 1/4 red onion, diced small (about 1/3 cup)
  • Sea salt and freshly ground black pepper
  • Olive oil
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Directions

For the beet chips: Preheat the oven to 300 degrees F, or preheat a convection oven to 400 degrees F.

Rinse and scrub the outsides of the beets. Carefully slice the beets into 1/16-inch-thick rounds using a mandolin slicer. Place in a large bowl and drizzle the olive oil over, turning to coat evenly. Lay out a single layer of beet slices on 2 baking sheets and sprinkle with freshly cracked pepper (don't add the salt at this point, as it will make the chips less crisp).

Bake for 30 to 45 minutes for a regular oven, rotating the sheets from top to bottom halfway through. Bake for 12 to 15 minutes for a convection oven, rotating halfway through. The beets will be darkened around the edges and be mostly crisp; they will firm up a little bit more once cooled. Let the chips cool, and then transfer to a bowl. Repeat with the remaining beet slices. When they are all cooked, toss with salt to taste.

For the guacamole: Mash the avocados with a fork or potato masher in a large bowl until slightly chunky. Stir in the cilantro, lime juice, tomatoes and onions. Season the guacamole with salt and pepper and garnish with olive oil.

Serve a mound of guacamole in a bowl. Serve with the beet chips.

Notes

Cook's Notes: Beet slices will shrink by almost half once baked. Use the largest beets that will fit on your mandolin slicer.

Cilantro can be a polarizer - either you love it or you hate it. For less cilantro punch, feel free to leave it out, or just top at the end as garnish instead of mixing it in.

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  • on June 30, 2013

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    I've made these twice. The first time, I used my Chipshot (oldie but goodie and they were beautiful! I cooked them at 350 for about 30 mins. The second time, I used the food processor to slice them and tried cooking them at 300 as suggested. They are too thick and taking forever to cook... some are cooked too much and some not enough on the same sheet in different locations.
    I'll go back to my Chipshot and 350 degrees next time.
    Also, I don't use salt at all and they are very sweet and tasty!

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  • on March 31, 2013

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    beet chips...what a great idea..!!!!!..they are great..didnt crispen enough in the oven, unless we didnt cook them long enough, but really did in the NuWave Oven.... probably a convection oven would work well......such a healthy appetizer...

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