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Blog

Beet Chips

Patricia Reitz

Beet Chips - ButterYum

One of the reasons I have most enjoyed being a part of a CSA Program this summer has been receiving locally grown fruits and vegetables that I wouldn't normally purchase.  Take beets for example.  I've ever purchased beets, but this summer we've gotten them in our CSA delivery and by golly, they're pretty darn tasty, especially when prepared like this.

Beet Chips

Printable Recipe

Ingredients

  • Beets, washed and sliced very thin using a mandolin slicer (about 1/16-inch thick)
  • olive oil
  • salt and pepper to taste

Directions

  1. Preheat oven to 400F.
  2. Wash and dry beets (no need to peel them).  
  3. Slice the beets very thin using a mandolin slicer (I used setting #2 on the small slicer shown below).
  4. Mist both sides of the sliced beets with olive oil spray.
  5. Place sliced beets in a single layer on cooling rack.
  6. Place cooling rack into a half sheet pan.
  7. Sprinkle sliced beets with salt and pepper.
  8. Bake for 30 minutes or until the beets shrivel and become crisp, being careful not to burn them (they're also excellent baked until brown around the edges and chewy).
  9. Remove from oven and cool completely.
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