Imagine a snack that's not just delicious, but a vibrant work of art that dances between sweet and savory, crispy and delicate. These Beet and Pear Chips are about to transform your perception of healthy snacking forever! Combining the earthy richness of beets with the subtle sweetness of pears, this recipe is a gourmet adventure that will tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Snack
Serves: 4 servings
Ingredients
- 2 medium beets, thinly sliced
- 2 ripe pears, thinly sliced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the beets and pears thoroughly. Using a mandoline slicer or a very sharp knife, slice the beets and pears into extremely thin, uniform rounds approximately 1/16 inch thick. Consistent thickness is crucial for even cooking.
- Pat the beet and pear slices dry with clean paper towels to remove excess moisture. This helps the chips crisp up better during baking.
- In a large mixing bowl, gently toss the beet and pear slices with olive oil, ensuring each slice is lightly and evenly coated.
- Arrange the slices in a single layer on the prepared baking sheets, making sure they do not overlap. This allows each chip to crisp evenly.
- Sprinkle the slices with salt and freshly ground black pepper to taste.
- Place the baking sheets in the preheated oven and bake for 35-40 minutes, rotating the sheets halfway through cooking to ensure uniform browning.
- Check the chips frequently during the last 10 minutes of baking to prevent burning. They should be crisp and slightly curled at the edges.
- Remove from oven and let the chips cool on the baking sheets for 5-10 minutes. They will continue to crisp up as they cool.
- Transfer the chips to a wire rack or serving plate. Serve immediately for maximum crispness.
Tips
- Invest in a mandoline slicer for ultra-thin, consistent slices that ensure even cooking and maximum crispiness.
- Pat the beet and pear slices thoroughly dry before oiling and seasoning to prevent sogginess and promote perfect crispness.
- Use parchment paper to prevent sticking and make cleanup a breeze.
- Watch the chips carefully in the last 10 minutes of baking to prevent burning - they can go from perfectly crisp to burnt quickly.
- Allow chips to cool completely on the baking sheet to achieve maximum crunchiness.
- For added flavor variation, experiment with herbs like thyme or rosemary, or try a sprinkle of smoked paprika for an extra flavor kick.
- Store any leftover chips in an airtight container to maintain their crispness for 1-2 days.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 15g
Protein: 1g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
