Grilled Beet Chips
For the Beet Chips
- 4 medium to large beets (red, golden or Chioggia)
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
The deep red color of beet juice can stain your hands and your counter. You may want to wear rubber gloves while handling them and wipe as you go to prevent staining the counter.
Place your griddle stone on top of cool grill grates. Then preheat your grill to 275°F.
Wash the beets and peel off the skin. Cut beets into 1/16-inch-thick rounds using a mandoline slicer.
Place beet slices in a large bowl and add olive oil, sea salt, onion powder and black pepper. Mix well and set aside for 15 minutes.
Arrange beet slices on the preheated griddle in a single layer, making sure they don’t touch each other. Close the lid and cook for 30 to 45 minutes.
Hot TipDuring the last 15 minutes of cooking, check on your beet chips frequently to prevent overcooking.
Once the beet chips look crispy, remove from the griddle and let cool at room temperature.
Suggested for this recipe
Made This Recipe?
Click the stars to rate it.