Golden Beet Chips
 
 
Author:
Ingredients
  • Four large golden beets
  • Oil in a spritzer (I used olive oil)
  • Good salt
Instructions
  1. Preheat oven to 300˚. Use convection mode if you have it.
  2. Put a pot of water on the stove and bring it to a boil.
  3. Peel your beets with a potato peeler and slice off the root end.
  4. Using a mandolin slice the beets as thin as you can keeping them intact.
  5. (You can also use a knife but your knife skills should be top notch. These need to be VERY thin.)
  6. Prepare your pans by coating thoroughly with the oil.
  7. Place your sliced beets in the boiling water for about 15 – 30 seconds.
  8. Remove from the water and drain. No need to dry them.
  9. Lay the beets on the pans in a single layer, not touching.
  10. Spray thoroughly with oil.
  11. Place beets in the oven and set the timer for 10 minutes.
  12. At 10 minutes, turn each of them over on the pan.
  13. Now, you will need to watch them since smaller slices will get done before larger slices. I check them about every 10 minutes and move them accordingly.
  14. When they begin to brown and get crispy, remove them from the pan.
  15. As you have space on the pans, add more beets and follow the same steps.
  16. When you remove the beets from the oven, sprinkle with salt while still hot.
  17. Once they are all done, cool thoroughly.
  18. Beet chips can be stored in a container for a few days although I doubt they’ll last that long!
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/golden-beet-chips/