The essential ingredients. All organic, red and orange beets, golden and purple potatoes.

Finished Beauties

We all love chips, but let’s face it, no one can not eat just one. But with all of the saturated fat, preservatives and high salt content,  those chips settle onto our belly and hips. So, in order to still enjoy the crisp, slightly salty vegetable snacks, the best way to make them is at home, in your oven. Plus, it’s a great way to get your kids to eat some red and orange beets!

Red beets have a pigment called betacyanin that gives them their reddish-purple color. This  helps to fight cancer, in particular, colon cancer. Red beets are also high in fiber which can lower cholesterol and it can protect your heart against disease and heart attacks.

If you are pregnant, this is a great root vegetable to eat because it contains high levels of folate, one of the B vitamins, which  promotes general tissue growth and protects against birth defects

So next time you want to reach for a bag of chips at the grocery, hit the produce isle instead and make some healthy and nutritious vegetable chips at home instead! Enjoy!

Baked Vegetable Chips

Ingredients: Serves 2

• 1 whole red beet, peeled
• 1 orange beet, peeled
• 1  purple potato
• 1 golden potato
• 1/4 cup extra virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• salt for seasoning

Preparation:

Preheat the oven to 375 degrees. Line two baking sheets with a silicone mat such as a silpat to prevent the vegetables from sticking.

Scrub clean the potatoes and pat dry, set aside. Carefully peel the beets. Slice the beets into 1/8 inch slices and place on one sheet.  On the second baking sheet, place the potatoes, also cut into 1/8 inch slices.

Take the olive oil and place in a small bowl. Lightly brush the vegetables with the olive oil and season lightly with salt. Place the beet sheet only in the oven for 7 minutes. They take a bit longer to cook so this will allow all of the potatoes to evenly bake.

Rotate the beet sheet and also place the second sheet in the oven. Bake for 12 minutes. Rotate both sheets and continue baking for an additional 12 minutes. Check the vegetables in the last 4 minutes so they are not burning since every oven varies slightly in temperature.

In the meantime, finely chop the rosemary. Once the vegetables are done, remove and sprinkle the rosemary over the vegetables. This is optional, depending if you like rosemary.

Allow to cool for 5 minutes before removing from sheets.