Beet chips: aesthetically pleasing, uniquely delicious, and absurdly expensive to buy pre-made. You all know I love a good splurge, but beet chips ain’t the place to be splurgin’, fam — especially when you can buy a week’s worth of beets for under $5! These chips actually turned out to work a little better as crackers to use with Brie, guac, peanut butter, or whatever else your little dippin’ heart desires. Find the recipe below, and enjoy!

What You’ll Need

• A cutting board that you’re cool with possibly dyeing pink
• A knife or mandolin
• Baking sheet

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Ingredients

• One cluster of golden beets and one cluster of red beets (I found them both by the carrots and cauliflower in the refrigerated portion of the produce section at Whole Foods.)
• Olive oil
• Salt
• Rosemary (optional)
• Creme fraiche
• Honey
• Cinnamon sugar

The Playbook

• Rinse and scrub the beets.
• Remove and leaf and root, then cut the beets into thin slices. Most vegetable chip recipes casually suggest you use a mandolin to slice vegetables. I’m not sure what kind of next-level adults keep a mandolin on hand, but it seems like something you would only voluntarily purchase after age 50. Get a head start and order yours here, or, on the off chance you forgot to budget for a mandolin this month, a sharp knife will work just as well. (Peasant!!!!)

• Optional: put the beet slices in a mason jar with olive oil, salt, and whatever other flavors you’d like — Minimalist Chef suggests rosemary! –and leave them in the fridge overnight.
•  Put beet slices in a bowl — or, keep them in the overnight jars! — and toss them with olive oil, salt, and optional herb when you’re ready to bake. Then, arrange them on a lightly sprayed sheet. Take care to ensure the slices aren’t overlapping.

• Bake for 25-30 minutes, or until they’ve reached your ~desired crispiness.~ FYI: they go from crispy to burned FAST, so keep an eye on them after the 20-minute mark.

The spread

If you’re poor like me and had to use a knife instead of a mandolin, it’s likely your chips will come out a bit thicker than a typical chip. Fear not, however, because beet chips also moonlight as beet crackers, too.

Creme Fraiche works as a great base spread for the beets sweet-and-salty taste and tougher texture. Funny story: I asked approximately ten grocery store employees to help me find the bichon frise, which is actually a type of dog — turns out my brain can only handle one item of two-word French at a time. Needless to say, the mixup caused quite a bit of confusion as most grocery stores do not carry show dogs, and served as further proof that I am still not Whole Foods material.

My mom used a few drops of horseradish with the Creme Fraiche to play up the savory factor, and I opted to go with a sweeter taste.

To make my version, combine 1/4 cup of Creme Fraiche, a tablespoon of honey, and cinnamon-sugar to taste. Spread on beet chips, and enjoy!

Don’t forget! Get everything you need delivered directly to your door by starting an  AmazonFresh Free Trial! Click the link to get your first month free.