beet crisps

beet crisps

(contributed by Nancy)

I like beets, but I was starting to get a backlog of them and even though they are a sturdy vegetable, I felt I needed to use them up.  Last week I had posted the kale crisps and thought maybe I could do the same with beets.  You want it crispy, but not burned.

1 or more beets, scrubbed well and sliced thinly (I found 3 fit on a baking sheet just fine)
olive oil, 1-2 tablespoons (see cook’s note)
salt to taste
freshly ground black pepper

1.  Slice beets as thinly as you can.  I used a mandolin. 
2.  Place on a cookie sheet and spoon over the oil.  Massage the beet chips with olive oil, lightly sprinkle with salt and spread them in an even layer.
3.  Roast at 400 F for 12-20 minutes or until crispy.  Stir them about often so they get evenly roasted.

Cook’s note: I burned my first batch. They went from not done to ashes in a matter of minutes. Watch closely!