Franklin Becker’s Beet Chips

beet_chips

Franklin Becker understands that beet chips have a lot more natural sugar than potato chips, but far fewer carbs. The food industry has made a pile by satisfying our lust for potato-chip crispness with “healthier” vegetables instead of potatoes. But there’s no need to shell out the big bucks for a few ounces of beet chips when you can make your own so easily and economically. Like the old commercial said, “Bet you can’t eat just one!”

Franklin is the executive chef of The Little Beet and The Little Beet Table and chef and partner at Hungryroot.  Yes, he’s a busy guy! We highly recommend adding these spots to your dining out list.

Beet Chips

Beet Chips

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 servings

Ingredients

  • 1½ pounds sugar beets, peeled and thinly sliced on a mandoline
  • ¼ cup canola oil Salt and fresh ground black pepper to taste

Method

  1. Preheat the oven to 350°F.
  2. In a large bowl, toss the beets with the canola oil.
  3. Season with the salt and pepper and transfer to 2 baking sheets.
  4. Arrange in a single layer.
  5. Bake until the beets are wilted, about 20 minutes.
  6. Rotate the sheets and bake for 15 minutes.
  7. Remove the beets from the baking sheets and place on a cooling rack.

author-avatar

Franklin is the executive chef of The Little Beet and The Little Beet Table and chef and partner of Hungryroot. He has made preparing wholesome and healthy food part a focal point in his life. In 2013, Becker competed in Bravo’s Top Chef Masters.

1 Reply to "Franklin Becker's Beet Chips"

  • comment-avatar
    Ami Nyitray July 9, 2015 (9:05 pm)

    Mmmmm… I love these!

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