It’s Hump Day! Almost to the end of the week. Why not celebrate by trying out today’s superfood of the week
Beets
Now I will be the first to admit, I am not the biggest fan of this dark red vegetable but that doesn’t mean it isn’t packed full of nutrients that our body needs. That dark red-purple color is nature’s way of letting the world know this vegetable is packed with antioxidants. Beets are also excellent sources of fiber, folate, magnesium, and calcium.
Like my mom always said, “if you don’t like it, fry it!” So if you’re like me and need to convince yourself to try it out, try turning this vegetable into a beet chip. Still getting those nutrients with a GREAT taste. Check out the recipe below!
Baked Beet Chips with Salt & Pepper
INGREDIENTS
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- 2 pounds large beets, peeled
- 2 tablespoons olive oil
- Sea salt
- Freshly cracked black pepper
PREPARATION
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- Preheat oven to 350°. Line several baking sheets with parchment paper.
- Using a mandoline, thinly slice beets to a thickness of 1/16″. In a large bowl, toss beet slices with oil to coat evenly.
- On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
- Toss chips with 1/4 teaspoon salt and pepper to taste.
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