Today I in my CSA box there was the most beautiful bunch of golden beets that I just knew I had to do something amazing with them. I normally juice my beets but today I was in the mood for something different. It was the weekend after all and I wanted to get a little wild and crazy. A few weeks ago I saw a recipe for beet chips and it intrigued me. The only issue was in order for the beet chips to come out really crispy you need to use a mandoline to cut the beets. Well I am not sure if you remember but a few years ago I opened up my brand new mandoline and quickly proceeded to slice part of my finger off. It was a memory that is still very fresh in my mind. Lets just say I do not own that machine anymore so my chips were cut by hand, hence their thicker look. If you have one of these machines, be careful of those digits.

Homemade Beet Chips

Ingredients:

3 large beets ( Golden or Red but Organic is preferred)
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper

Instructions:

Preheat the oven to 350° F. Line two or three baking sheets with parchment paper. This will vary according to the size of your beets.

Homemade Beet Chips
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It is optional if you want to peel the beets or not. If you have organic beets then it is not necessary to peel them. If they are not organic I would peel them. If you are not peeling them make sure you scrub them clean. If you are using a mandoline you will want to slice them to about 1/16″ inch (1.6 mm) thick, at the most. If you are using a knife you will have to make them a tad larger. BE CAREFUL PLEASE! Place your beets in a bowl and toss them in the olive oil and salt and pepper. Place them on the prepared baking sheet making sure they are barely touching.

Bake for about 30-40 minutes. The baking time will vary according to the size of the chip. You want to bake them until the edges are crisped up and most of the beets have dried out. Because you will have different sized slices from the same beet, you will have some smaller chips and some larger chips. This will let you have a little bit of variety in the crispiness of the chips and you can decide how you like them for your next batch. I like a variety some thick and some crispy.

To crisp them up again, just put them on a baking sheet and bake them at 400 ° for a few minutes. I like to serve mine with a vegan ranch dip but they are really good just with salt and pepper too.

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