Monday, August 30, 2010

Beet Chips

It's too hot for roasted beets this week, so I decided to try this snack recipe instead. Most recipes call for deep frying the suckers and removing the peels, so I'm interested to see how this works...
Beet Chips

•4 beets, scrubbed -- do not peel
•1 Tbsp. olive oil
•Sea salt to taste

Preheat oven to 400 degrees F. Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the thickness of a potato chip. Toss with olive oil and salt. Spread evenly on a cookie sheet. Bake 45 minutes to 1 hour (turn halfway through) until crisp. Check often to make sure they don't burn.

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