Roasted Beet Chips
Serve with Aida Mollenkamp's Sweet Potato and Sage Dip.
Yield: Serves 10; 14 chips / serving
At the heart of every Thanksgiving meal are some of the healthiest and most wholesome foods. Sweet potatoes, cranberries, green beans, pumpkin, and even the turkey become fodder for a calorie-fest when we smother them in sugar, butter, and even marshmallows. Chef Aida Mollenkamp has taken our favorite traditional recipes and made them over for Biggest Loser, giving us all the seasonal flavors we love without the fat and calories we won't even miss.
Prep Time: 10 mins
Cook Time: 30 mins
- 4 medium beets (each about 3 inches in diameter)(about 1 1/2 lbs total)
- 1 tbsp olive oil or roasted nut oil
- 1/2 tsp Kosher salt
Heat oven to 325°F and arrange racks in the upper and lower thirds. Using a pastry brush, coat two rimmed baking sheets with a thin layer of the oil; set aside.
Trim the ends of the beets, peel them, then use a mandoline or a very sharp knife to cut into paper thin (1/8-inch) disks. Drizzle beets with remaining oil, season with the kosher salt, and toss to coat. Divide among two rimmed baking sheet and arrange in a single layer. (You may need to do this in batches.)
Bake, rotating halfway through, until chips are light pink, edges are crisp, and they are beginning to dry out, about 30 minutes total. Place the baking sheets on wire racks to cool until crisp, about 5 minutes. (They will last up to 5 days when stored in an airtight container.)
Serve with Sweet Potato and Sage Dip
Source: Chef Aida Mollenkamp for The Biggest Loser. Nutrition analysis by Cheryl Forberg, RD for The Biggest Loser. Photography by Christopher Kalima.