Sweet, a little salty and loads better to snack on than a bag of potato chips. You may want to make a double batch! These beet chips store best in metal or glass containers; plastic will make them soften again.
Oven-Baked Beet Chips
3 medium beets, sliced crosswise as thinly as you can (either use a sharp knife or a mandoline)
Sea salt and freshly ground black pepper
1 teaspoon fresh thyme, finely chopped (optional)
Preheat oven to 350º. Generously brush a baking sheet with olive oil. Dry beet slices as best you can to ensure maximum crispness, then place in a single layer on baking sheet. Lightly brush a little more oil on the tops of each, then season with salt and pepper (and thyme, if using.)
Bake for about 15 minutes, then flip beet slices over. Bake another 15 minutes or so, watching towards the end so they don’t burn. The slices will shrink considerably in size and become a little wavy. Remove from oven and promptly transfer to wire cooling rack to cool slightly and further crisp up.
Recipe by Amy Maltzan, Eggs on Sunday.
See more from the Fall 2014 issue, such as these squash, apple & spelt lunchbox muffins.
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