beet chips

I am a big fan of texture when it comes to food & I am particularly partial to "crunchy" foods.  Sometimes the crunch of an apple, celery or baby carrots just doesn't do it for me.  That's when I typically bake kale chips, zucchini chips or sweet potato chips.  I had 2 small beets dying to be used so I made beet chips.

What you need:

• 2 Medium Beets
• 1 Tsp Coconut oil 
• Mandoline
• Large bowl
• Parchment paper
• 2 Baking sheets
• Seasonings of your choice (example: sea salt, garlic powder, Lawry's, onion powder, etc) 

Process:

1. Preheat your oven to 350 Degrees F
2. Peel your beets and slice 1/16th of an inch thick using a Mandolin
3. Toss your sliced beets in large mixing bowl with either your coconut oil. Coconut Oil.  
4. Line your baking sheets with parchment paper and then arrange your beets in a single layer
5. Sprinkle sea salt (or other seasonings of choice) liberally on beets.
6. Bake them for 20 Minutes or until the edges of your beets start to dry out.
7. Rotate your baking sheets.
8. Bake for an additional 10-20 minutes ensuring you remove the beets as they become lighter in color
9. Transfer to a wire rack and let cool, the chips will get crispy when cold.
10. Serve with a side of your choice or plain.

They are best eaten immediately after baking to fully enjoy the crispness. 

I like to dip them in guacamole, eggplant hummus & eat them plain. 

Addison like them too!