November 20, 2013 8

Curry + Coriander Baked Beet + Turnip Chips

A lot of my clients tell me that they just despise beets. So, to all my clients “who hate beets” . . . I’d like to reply with, “no you don’t, you just think you do” sorry, not sorry. But seriously give the beet a chance!

These Curry + Coriander Baked Beet Chips will blow your mind, I promise. The spices are so subtle, grounding even. The curry, coriander and turmeric transform the earthiness of the beet and it just totally mellows it out.

Explore these flavors combinations and enjoy this baked and crisped to perfection beet chip.


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Curry + Coriander Baked Beet Chips

{serves 2}

Ingredients: 

  • 2 large red beets or 8 – 10 small beets, approximately 3 cups sliced
  • 1 tablespoon organic unrefined coconut oil
  • 1 teaspoon coriander
  • 1 teaspoon onion powder
  • 1/2 teaspoon mild yellow curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon sea salt + extra to garnish

Preheat your oven to 375 degrees.

Cut the tops and bottoms off your beets, with a stiff vegetable brush scrub your beets then pat dry. With a very sharp knife or mandoline slicer, cut your beets evenly to an 1/8th of an inch thick.

In a large mixing bowl toss the beets with the coconut oil. In a small mixing bowl combine well the coriander, onion powder, curry, turmeric + sea salt. Evenly sprinkle the spice mixture of the beets and turnips and toss to coat evenly. Line two baking sheets with parchment paper. Place the beets on a baking sheets in a single layer, you don’t want them overlapping in anyway or they won’t crisp up.

Bake the beets for 10 minutes until they are lightly browned on the bottom and flip them over the other side. Bake for another 10 minutes. Then flip again and bake for another 5 minutes if needed.

Everyone’s ovens and baking sheets are different and some may cook faster than others, so on your first try keep an eye on these often to prevent burning. Sprinkle with another pinch of sea salt and serve!


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{{disclaimer}} This post includes Amazon affiliate links. This helps support the continued growth and development of my site. All opinions are my own.

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8 Responses to "Curry + Coriander Baked Beet + Turnip Chips"

  1. Reply

    Sylvie @ Gourmande in the Kitchen

    November 22, 2013 at 3:51 am

    Oh my gosh these sound amazing with all those wonderful spices!

    • Reply

      Sherrie

      November 22, 2013 at 9:06 am

      Thanks Sylvie! They are ;) ENJOY.

      XO SHERRIE

  2. Reply

    Katie | Healthy Seasonal Recipes

    November 23, 2013 at 9:12 am

    I’ve never made beet or turnip chips before, but now I’m wondering why I haven’t! What a great idea to blend them together with these seasonings. Sharing:)

    • Reply

      Sherrie

      November 24, 2013 at 2:41 pm

      Mmmm Katie they’re delicious! You’ll love em’ :)

      XO SHERRIE

  3. Reply

    dishing up the dirt

    December 1, 2013 at 1:38 pm

    I’ve made beet chips before but have never thought to try turnips. We grow a lot of them so I should definitely mix things up. I love the sound of all the spices you incorporated as well. Yum!!!

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