Beet Chips- Post 4

As I mentioned in my introduction to VeganMofo, my semi-theme/focus is using ingredients from our CSA. Today's post is about beets! 

As a child, my Mom would often serve me beets and I loved them! She would prepare them pickled, roasted, or raw. I like beets in any vegan fashion.  In recent times, I have been enjoying them raw. It is only recently though that I have started cooking with beets again. It is not for a lack of liking them, but because I have always been afraid that I would stain my hands, the kitchen, and my clothing. Then a friend of mine suggested to cut them under water and, viola- we had a winner! Only the water turned pinkish red. Not me!! 

So, I have revived the beet in our kitchen again! Sometimes we roast them, sometimes we enjoy them in smoothies, and sometimes we enjoy them raw. This week, though, I wanted to try something new so I decided to try beet chips. They were a dark red success! They were sweet and crispy and very comparable to a sweet potato chip. These beauties will certainly make an appearance on my table again.  

 Beet Chips

• Beets
• Olive oil or olive oil spray
• Sea salt
• Pepper

Take whatever amount of beets that you have and slice them thin. Set the oven to 375 degrees. Rub or spray olive oil on a baking sheet and place the beet rounds on the sheet. Sprinkle the beets with sea salt and pepper to your liking. Bake for 10 minutes, flip and bake 10 minutes longer or until the beets are crispy, but not burnt. 

 This is a very simple dish, but it is a nice side for dinner or for a snack.