08 Mar Golden Beet Crisps
Impressive nutrient density aside, I absolutely love the versatility of beets. They can be tossed in a smoothie, roasted to perfection, juiced, used to tint homemade lip balm (for real), and made into snacking chips – what other vegetable can boast that?
On Saturday, I was rummaging through our sadly neglected refrigerator and came across some hearty golden beets. Root vegetables, while maybe not as exciting as imported fruits and vegetables, are like your most reliable friend. They have longevity. I also firmly believe that things that grow in your region with relative ease should be an important part of your diet. Our genetics are likely wired to benefit from the nutrients inherent in local produce. I’m not going to reference some scientific study here, just call it Sue’s intuitive beliefs, and take it or leave it. 🙂
Wanting to play (carefully) with my handy mandolin and hankering for a salty, crunchy snack, I decided to make some beet crisps. I experimented with paper-thin slices, and slightly thicker (guessing 1/16th of an inch) slices. I then tossed them in some (good) olive oil and placed them on parchment-lined baking sheets. A generous sprinkle of Himalayan salt and freshly ground pepper, and they were ready to roast. I chose a lower temperature (300 F degrees) so that the chips would have a chance to dry out and crisp a bit. The thinner crisps were ready in about 40 minutes, and the thicker slices closer to an hour. I recommend watching them, as oven temperatures vary, and those suckers can turn on you in an instant and burn.
If you don’t eat these right away, store them in the fridge, and give them a quick reheat in the oven before enjoying. 🙂
Golden Beet Crisps
2 medium beets
Himalayan or sea salt
Using a mandolin, or exhibiting mad knife skills, slice beets in uniform thickness. Toss in olive oil to coat evenly. Place on parchment-lined baking sheet. Sprinkle with salt and pepper. Roast at 300 F degrees for 40 – 60 minutes, depending on thickness. Check frequently to avoid burning. When slices start to “turn up” and lightly brown, they’re ready!