Also, we had beets. Ugh.
The beets were fixin' to get right in the way of my weekend. I happened to stumble on a new recipe - thanks pinterest - that was promising.
I discover these are beet chips. I think, "eh, worth a try." As seen here I've been down the beet path before and walked away with the beet-dirt taste in my mouth. Blech.
The recipe is a Martha Stewart original and Martha has not steered me wrong with previous recipes I've tried of hers.
Step One: start with the beets.
Is it just me or do beets look a little like a rats tail? The long tail on the end of the beets get to me.
Step Two: wash thoroughly.
Folks this is the difference between natural light and kitchen light. Whoa. Anywho, Joel convinced me to not peel these puppies which I agreed to as he sighted additional fiber and whatnot in the skin. For that reason these really needed a scrub.
Step Three: Slice thinly.
This is where the beets always reel me in, look at the beautiful and vibrant red of the inner beet. Also check out the knife, beet juice would be a good halloween prop for blood. Martha recommends a mandolin to slice the beets but I do not currently own one so a knife worked pretty well. Do the best you can.
Step Four: toss in oven.
I tossed with a small amount of olive oil (1 teaspoon) and a little sea salt.
Martha recommends baking at 350 degree oven for 20 minutes and flipping the beets and returning for an additional 10 minutes. Because my knife doesn't slice these little guys as thinly as a mandolin slices I kept them in the oven until the edges started to dry out and get crispy. This took an additional 15 minutes but really just keep an eye out.
I am so happy I found a beet recipe I enjoyed! I think I will make beet chips with beets forever more.
Give them a whirl and let me know what you think.