{Beet Chips}

place your slices in a single layer. 

Fresh from the oven, you can see how much they shrink. 

They taste amazing with fresh guacamole!

 

 

Yield: It's up to you but for today's sake, we will only bake up 1 large beet which serves 2:)
Time: 45 minutes


1large beet
1/2 Tbls EVOO
Fresh ground pepper
salt

Preheat oven to 300 degrees.

Rinse and scrub the outside of your beet, no need to peel:)  Using a mandolin, slice your beet into 1/16th inch thick rounds (almost paper thin).  Place your slices into a bowl and your EVOO in another small bowl (I do this to control the amount of oil going onto my chips).  Dip your fingers lightly into the oil and one by one lightly coat both sides of each beet slice.  Place on parchment lined baking sheets in a single layer.  Once your baking sheet is full, sprinkle with fresh ground pepper (NOT the salt yet). 

Bake in the oven for approx. 18 minutes then rotate and shift your pan from top to bottom and bake another approx. 15 minutes.  You'll notice in the pics above, your beet slices will reduce by half when baked so take note of that if you plan on serving a crowd.  The edges of your beets will be dark and crispy, if the centers still look mushy, keep baking.  Once done, place your baked chips off to the side to cool completely.  If you used too much oil your chips will be never bake up crisp and will be soggy:(  Once cooled, sprinkle with salt.  If you put salt on any earlier in this process, they won't bake up crisp.

Serve with fresh made guacamole for a perfect snack!