Beet Chips

I love beets. They have such an earthy flavour and sweet taste. And beet chips are the bomb.

For this batch, I used red beets, but you can also try candy cane or yellow beets, which are less messy to work with.

My kids even love beet chips. We dip them in tzatziki with some sliced cucumber and sugar peas for a healthy, tasty snack.

If you're using a mandolin to slice the beets, be very, very careful. My neighbour sliced off the tip of her finger with one of those bad boys earlier this year.


Ingredients:
2 large beets
1 tbsp. olive oil
salt to taste

Step 1
Trim the beets, if necessary, and peel using a regular vegetable peeler.

Step 2
Slice the beets into rounds as thinly as possible. You can use a mandolin (but be careful), a regular sharp knife or a vegetable peeler if the beets are on the small side.

Step 3
Toss the slices in olive oil. I also wiped a thin layer of olive oil on the baking sheet to make doubly sure they wouldn't stick. Toss them in a bit of salt and place them in a single layer on a baking tray. They can be close together, but don't overlap; they will shrink quite a bit.

Step 4
Place the tray in a 375 F-degree oven until they're crispy and delicious. Check for doneness after about 15 minutes.