Earthy, sweet and reminiscent of potato chips. Serve these with a creamy, delicate spring onion dip.
Ingredients
- 1 large or 2 medium beets, peeled $1
- 2 tbsp extra virgin olive oil Pantry
- salt Pantry
Recipe Serves 4
Directions
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Use a mandolin, the slice edge of a cheese grater or a very sharp knife to slice the beet very thinly (but not paper-thin--you want them to be sturdy enough to hold dip).
- Place in a large mixing bowl and pour the oil over them.
- Use your hands to toss well.
- Spread the oiled beet slices over the prepared baking sheets so that they are well-spaced-out. Sprinkle lightly with the salt.
- Bake for about 15 minutes, then flip and bake on the other side until chips are crisp, 10-12 minutes. Let cool for at least 10 minutes before serving.
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What They're Saying
David, on Nov 29, 04:34 PM, wrote:
Do you peel the beets prior to slicing?
Gabi, on Nov 29, 05:57 PM, wrote:
Yep. The recipe calls for 1 large or 2 medium beets, peeled.
Deee, on Jan 11, 04:09 PM, wrote:
When you say peel them, does that mean boiling them first or no?