Skinny Beet Chips and a Fun Workshop

Hi friends and family! The Skinny Louisiana kitchen has been on an amazing ride, and I could not be more excited! Thank you all for your support!  This past Tuesday, I presented my ‘Mardi Gras Celebration’ Food Demonstration and Tasting Workshop at Eberhardt Physical Therapy and Wellness in Shreveport, LA.

I wanted to share with the crowd fun Mardi Gras food traditions (of course we had Skinny King Cake and Skinny Bananas Foster), but I was a bit at a loss when it came time to dish a vegetable to the crowd. After lots of thought, I turned to the gorgeous hues of Mardi Gras, green, gold and purple, for my inspiration.

I chose the lovely green bean, shining sweet potato and the gorgeous beet!

Beets seem to be a little…..different. Trust me, I understand. But do note when I was cleaning up after my demo, the entire tray of my Skinny Beet Chips was GONE! Folks loved them and you will too!

Many variations of the beet chip recipe exist, and I decided to keep the recipe super simple. Make these Skinny Beet Chips in place of your chips (if you are craving something crispy or crunchy) or roasted (if you want a side dish for an entree). Offering 3.8 grams of fiber per cup, this dish fits in our Skinny Louisiana diet plan beautifully.

Skinny Beet Chips

Ingredients:

2 beets, rinsed and peeled
1 tablespoon of olive oil
Pinch of black pepper
Pinch of salt

Directions:

1. Preheat oven to 400 degrees.
2. Lay parchment paper OR aluminum foil on a baking sheet.
3. Using a mandolin OR sharp knife, thinly slice beets. (the thinner you slice, the crisper the beets will be).
4. Place sliced beets in a bowl. Add olive oil, salt, and black pepper. Toss.
5. Arrange beets in a single layer on the baking sheet.
6. Bake 15 minutes. Toss.
7. Bake an additional 10-15 minutes OR until crisp. Be sure to check closely after 5 minutes for crispness.
8. Remove from oven and serve!