January 14, 2013
My sister who loves to cook, hates using her food processor. I think it’s because she doesn’t want to wash it! But food processors are such a handy tool, especially in recipes like these chips. To me, slicing raw beets feels dangerous with a mandolin, they’re so tough, I’m always in fear of slicing off an appendage and it’s the same with a knife. So, my sister, just pull out that food processor and use it! Then load it into the dishwasher and fo’get about it.
When making the beet chips, I had an idea. Why not bake the stems the same way I do with my Swiss Chard Chips? I love the idea of using the entire beet and not letting anything go to waste. It worked and looked so pretty plated together with the beets. It feels like an indulgent snack, satisfying salty, crunchy cravings in a healthy way.
4 medium size beets, reserving the stems
2 tablespoons extra-virgin olive or grapeseed oil
First, pre-heat oven to 375 and prep a cookie sheet with either parchment paper or silpat.
Scrub beets with a brush (link)and remove tops and tip of bulb. In a food processor fitted with a slicer, load two bulbs into the top of the food processor (try to use beets that are the similar size) and slice. Repeat with remaining two beets.
Toss slices with the oil and lay out evenly on the cookie sheet, arrange so the beet slices aren’t touching. They can be close, because they do shrink as they bake. Sprinkle evenly with kosher salt.
Bake 375 for 40 minutes or until crispy, check on them occasionally to see how they are doing. After they have cooled, serve or store them in an airtight container in your pantry. They’ll be delicious for about three days.