Wednesday, February 29, 2012

Beet Chips

I never thought I would be up at 10 PM slicing beets with a mandolin and cursing myself for the last batch of overcooked beet chips.  I just plain forgot - I sat down on my comfy couch with my roomie, Ashlee, and our Roku and never looked back at the kitchen.   

I showed the burnt beet chips to Ashlee and she suggested I post them as sweet potato or purple potato chips so the brown coloring wouldn't be so offensive.  We got a pretty good laugh out of that one.

But, hence I made another batch which turned out to be a much brighter appetizing color.

Unfortunately, these little bites may be one of the easier recipes I have attempted over the years.  I saw a couple pictures of them floating around on cyber space and couldn't get them out of my head.  

These have to be better than those veggie sticks I've consumed before.  Those remind me of chicken nuggets - you just don't know what they're made of.  

Beet Chips

4 Medium Size Beets peeled 
Olive Oil
Sea Salt

Preheat oven to 325˚F.
Using a mandolin slice the beets on the thinnest setting.  Brush both size of the beet with olive oil and sprinkle with salt.  Arrange on a baking sheet in one layer.  Bake for about 20 - 30 minutes, flipping once half way through.  Watch carefully to ensure the chips dont burn.  Transfer to a cooling rack.  Eat immediately.