The 5-2 Challenge. My Fast Day Snack With Crunch. Oven Baked Beetroot Crisps.

Oven Baked Beetroot Crisps

Sweet, earthy beetroot. Perfect fast day food. High in fibre and antioxidants. Low in calories and fat with an  impressive energy count of only 45 calories per 100 grams. A cooler weather vegetable, beetroot also happens to be in abundant supply at this time year. What to make with the four crimson orbs languishing in my crisper?  Today it’s something new. Oven Baked Beetroot Crisps. Finely sliced on a mandolin, lightly drizzled with a little olive oil and baked in a very hot oven until  crisp and crunchy.

Originally I had planned to use my beetroot crisps in a winter salad. That was before they emerged from the oven. Crunchy and inviting. It didn’t take long for the surreptitious taste testing to begin. These truly are delicious. And incredibly moreish. In the end it was much, much easier to place a bowl of beetroot crisps on the kitchen counter for my family to enjoy. My fast day snack with crunch. At only 67 calories per serve, this indulgence is marginally lower in calories than my not so occasional fast day skim milk cappuccino hit.

1 Cup Tea
Boiled Egg and One Slice Toast
Mid Afternoon
1 Serve Oven Baked Beetroot Crisps
2 Serves Stracciatella Soup
1 Cup Tea With 1 Teaspoon Sugar
Total Calories

Oven Baked Beetroot Crisps

Serves 4 (67 calories per serve)

4 medium sized (350g) beetroot (148 calories)
1 tablespoon olive oil (120 calories)
sea salt flakes to season

PREHEAT oven to 180 C. Line three large oven trays  with baking paper.
DRIZZLE olive oil into a large shallow bowl. Add 2-3 generous pinches of sea salt. Stir to combine.
WASH and peel beetroot. Slice finely using a mandolin or very sharp knife. The thinner the better.
PLACE the sliced beetroot into the oiled bowl. Mix well to ensure each slice is coated with a little oil.
LAY the beetroot slices in a single layer on the oven trays.
BAKE for 20 – 30 minutes. Halfway through baking  turn the slices over and rotate the oven position of the trays. The beetroot will begin to crisp from the outside in. Baking time will vary depending on your oven and how thinly the beetroot has been sliced. Check the beetroot often towards the end of their baking time to make sure they are not beginning to burn.
TURN off the oven when baked and leave trays in the oven to allow the beetroot slices to continue to crisp up in the warm oven for at least another 30 minutes.

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19 Responses to The 5-2 Challenge. My Fast Day Snack With Crunch. Oven Baked Beetroot Crisps.

  1. Gabriella says:

    These look incredible! Would be a great late night snack right about now…

  2. Vinny Grette says:

    Beet season has just started here, and today my husband made 165 beetniks (, using the leaves. Beetniks aren’t lo-cal… at all. But they are delicious, and using whole grain bread dough, they are reasonably nutritious. Your recipe is perfect for all those beet ROOTS I now have draped everywhere over my counters.

    • I don’t often use the leaves unless the beetroot is super fresh and just dug up from the garden.
      Have never come across beetniks before. There’s something new. Will have to check out your post. Hope you enjoy your crisps.

  3. Love love love beetroot crisps! Had my first sample of them on a Qantas flight last year. Unique taste that I was not expecting. I’d love to try making these at home – yum!

  4. So funny- I was just about to ask if you’ve done Kale Chips, because I LOVE them. I’ve not done beet chips before, but I’ll add them to my recipe list 🙂

  5. I have had these “store bought” before and never thought to make them. I’m bookmarking and going to buy beets this week. Thank you!

  6. Nice creations! What a good creation that you have made! saved this recipe for me to try~~LOL

  7. These look so beautiful and crunchy!

  8. Did these stay crispy for a few days after? (Considering making a huge batch. Love finding healthy snack recipes!)

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