About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Roasted Citrus Beets | Main | Roasted Beet Salad with Citrus Vinaigrette »

Beet Chips

By Kim

I got caught unawares this week as I thought we were supposed to be doing beef! Must get new glasses.

So beets? Well, I love them pickled and I like them in salads with cheese and I even made a risotto once with beets but they're definitely not something I use often. Then it occurred to me that we often buy these snack chips that have sweet potatoes, tarot root, and something that looks like ... beet chips! So I figured why not?

Let me tell you, these were so easy peasy! I can't believe I never made them before. As a matter of fact, this recipe has so few ingredients that even my friend Stephanie would have to try it (she has a five ingredient rule). Anyway, here it is.

Beet Chips


  • 3 - 4 beets, peeled and sliced thin (I used a plastic pampered chef slicer for this)
  • SALT (originally I reached for the kosher salt, but then opted for Pope salt, but any good sea salt will probably do)
  • 2t OLIVE OIL
  • 1t minced fresh rosemary
  • 1/4 - 1/2t garlic powder


Preheat oven to 350F.

On a rimmed baking sheet (aka jelly roll pan), lay out the beet slices in one layer. Sprinkle with salt, rosemary and garlic powder then drizzle with oil. Toss to coat.

Beet Chips

Put another baking sheet on top (got this tip from Martha Stewart; I think it keeps them from curling).

Put in oven for 20 minutes. Remove from oven and bake another 10 minutes or until they get light. As they get light, remove to a wire rack.

I actually had to put them back in 3 times (for 10 minutes each) to get them all light in color - for a total of 50 minutes. Through that time though, I did remove some of the smaller chips.

My only complaint - is these do shrink up so what starts out as a lot of chips ends up being not so many. For my next attempt, I may cut the oil down to one teaspoon (since they shrink).

Beet Chips
My tiny serving of beet chips

Now Weight Watchers would probably want you to count the beets in some way (if you put this recipe into their recipe builder on e-tools) because they're cooked. But come on! Who eats raw beets? You can't say they're zero points only if you eat them raw! So all I counted was the oil in these and that's 2 points (and your daily dose of healthy oils). As good as any baked chip out of bag, if you ask me.

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Comments (3)


Very cool!


Love beet chips; there's a brew pub near us that serves up a bowl of carrot & beet chips on the happy hour menu - heaven!


Love beet chips; there's a brew pub near us that serves up a bowl of carrot & beet chips on the happy hour menu - heaven!

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This page contains a single entry from the blog posted on January 20, 2012 4:17 PM.

The previous post in this blog was Roasted Citrus Beets.

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