These crispy little root slices are a delicious snack on their own, and are an excellent way to scoop up your favorite dip, or add a little crunch to a salad. Just look at how pretty they are.
To make these guys you need at least one beet, a teaspoon of olive oil, some salt and pepper, a mandolin for slicing, or a sharp knife and a very steady hand.
Scrub and peel your beets, and then get to slicing. You want to make your slices very thin, approximately 1-2 millimeters, and all the same thickness for even cooking. My mandolin is rather narrow so that’s why my chips are a little on small and squarish side. They were still tasty, it just meant that they cooked a little faster and ended up on the small side.
If, as you are slicing your beets you look down and notice that it looks like you’ve bludgeoned someone to death, don’t panic. It’s a natural part of the beet process. Wanna know a trick for getting beet juice stains off of your hands? Lemon juice. Squeeze some over your hands, rub them together, and then rinse under water. Keep at it until the stains are gone. If your finger tips are really stained, you can soak them in some lemon juice and then wash it off. Works like a charm.
When you’ve got a nice little pile of sliced beets, toss them in a drizzle of olive, put them on a parchment or silicone lined baking sheet. Bake them at 350 for about 15 minutes, keeping a close eye to ensure that they don’t burn. They will be a little plieable when you take them out of the oven, but will crisp up as they cool. Season with salt and pepper. Enjoy.
- 1 beet, scrubbed and peeled
- t tsp olive oil
- salt & pepper to taste
- Preheat oven to 350 F
- Slice beets very thin (1-2mm) using a mandoline or a knife
- Toss slices with olive oil
- Place on a baking sheet lined with a silicone liner or parchment paper
- Bake for 15 minutes keeping an eye on them so that they done burn
- Also chips to cool and crisp up, then season with salt and pepper to taste