Beet Chips…

Don’t they look so yummy and how hard could they be to make?  Ha ha, my first attempt was not that successful at all, some were crisp and some were soggy.  I know I will be going to get more beets at the farmers market again this weekend for another attempt!  I am now obsessed with getting these right!  “If you don’t succeed the first time, try, try again!”


Here is the recipe…

Serves 4

    * 2 medium beets (used red and golden)
    * 1-teaspoon extra-virgin olive oil  (I substituted by using my spray pump and spraying the sheet pans and beets)

Directions

   1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
   2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

Until Monday – keep thinking veggies and protein!