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Tuesday, April 5, 2011

Beet Chips

The girls go nuts for kale chips so when my friend Carol mentioned she made beet chips when I saw her at a baby shower last weekend, I was intrigued. I decided to try this myself.

It took 2 tries to get the cooking time and temp right - she had warned me about that. They burn easily so long, slow cooking is better. I cooked them for 40 mins at 325F last night, but they ended up just being roasted (soft and chewy). Today, I spread them back out on some baking sheets and cooked them again at 275F for another hour. They are now crisp, crunchy and perfect! Let's just hope the girls like them.

The best time and temp depends on your oven and how thinly you slice them. I cut them by hand, so they were thicker than if I had used a mandolin or food processor attachment. The thinner you make them, the lower a temp I would use and, obviously the less time they will take to cook.

2 lbs beets, peeled and thinly sliced (I used a combo of candy stripe and harvest gold beets)
2 tsp canola or olive oil
Salt, to taste

Toss beets with oil and salt. Place beets in single layer on baking sheets and bake until crispy.

Gee, can you tell I am SICK OF SCHOOL??? I spent way too much time in the kitchen today and not enough time on my studies.

As much as I loved this program, I'm feeling really burned out. Remember Gary Larson's Farside comic? I feel like the character that puts up his hand in the classroom and says to the professor, "May I be excused, my brain is full?"

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