Keto Crispy Beet and Parsnip Chips with Sea Salt
Thin-sliced root vegetable chips baked low and slow until golden, crispy, and deeply caramelized. Sweet earthiness of beets mingles with parsnip's nutty notes in this simple, addictive snack. Serve as a crunchy appetizer, salad topper, or anytime craving-crusher. This version uses minimal seasoning to let the natural flavors shine.
Ingredients
Instructions
- 1
Preheat oven to 250 degrees and lightly spray two baking sheets with olive oil nonstick spray.
- 2
Using a mandoline slicer, cut beets and parsnip into 1/8-inch-thick rounds.
- 3
Arrange vegetable rounds on sheets in a single layer with even spacing.
- 4
Spray lightly with olive oil nonstick spray for about 4 seconds and sprinkle with salt.
- 5
Bake until parsnip rounds are golden brown and firm and all vegetables are shriveled and dry to the touch.
- 6
Cool completely on the baking sheets before serving.
Tips
Slice all vegetables to uniform thickness with the mandoline for even cooking. Thicker pieces stay chewy; thinner ones become extra-crispy.
Watch the parsnip chips closely in the final 15 minutes. They brown faster than beets and can burn quickly.
Store in an airtight container with parchment between layers to prevent breakage and preserve crispness.
Good to Know
Airtight container at room temperature up to 5 days. Recrisp in a 250F oven for 5-10 minutes if they soften.
Prepare and slice vegetables up to 4 hours ahead. Refrigerate uncovered on paper towels. Arrange on sheets and bake when ready.
Warm or at room temperature. Serve as an appetizer, snack, or salad garnish. Pairs with hummus, yogurt dip, or on their own.
Common Mistakes
Don't crowd the baking sheets; space rounds evenly to allow air circulation and prevent steaming.
Don't skip cooling completely; they crisp further as they cool and will shatter if moved while warm.
Don't use high heat; low-and-slow baking prevents burning and ensures even dehydration.
Substitutions
peppery flavor
FAQ
Can I use a knife instead of a mandoline?
Yes, but consistency matters more here. A mandoline ensures uniform 1/8-inch thickness so everything cooks evenly. Hand-sliced pieces of varying thickness will cook at different rates.
What if my chips aren't crispy after 1.5 hours?
Continue baking in 15-minute increments until they feel completely dry and brittle. Moisture content varies by vegetable size and oven performance. They will crisp more as they cool.
How long do beet and parsnip chips keep?
Up to 5 days in an airtight container at room temperature. They'll absorb moisture over time. Recrisp in a 250F oven for 5-10 minutes if needed. Freezing softens texture.