Golden Beet Chips

Honestly, beets aren't my favorite. I have tried preparing them every way possible. I have roasted them, sautéed them, added them to soups, vegetable medleys, pureed them for chocolate cupcakes, pickled them....I just don't get into them. I eat them. And I don't hate them, I just would never purchase them. I get quite a few from my CSA with Cardo's Farm Project. This last season, I feed most of them to The Moose (he's 10 month as I'm writing this). He loves them.

But......

I LOVED these beet chips! I ate them all straight out of the oven while they were still hot. Crispy, sweet, salty, perfect.

Wash, peel, and thinly slice your beets. I had golden beets this week, but any beets will work. (Side note: I usually use the beet greens. I add to other greens (chard, kale, etc.), puree for baby food, add to soups, etc. But these were a little wilted so they went to the compost pile.)

 Drizzle with olive oil and salt. I used coarse sea salt.

Lay in a single layer on a cookie sheet. Bake at 350 for 30-40 minutes.

When I pulled them out of the oven, I ate all of the crispy ones immediately. Then put the rest back in the oven under the broiler for a couple minutes. Then I immediately ate those. I will be making a larger batch next time.

Here's another batch: