BEET AND SWEET POTATO CHIPS
Ingredients:
Directions:
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. Really watch the oven because the chips go from crips to burnt in a matter of moments. 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.
3 large beets, peeled
3 large sweet potatos
4 tablespoons olive oil
Sea Salt
Cracked Pepper
Directions:
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. Really watch the oven because the chips go from crips to burnt in a matter of moments. 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.
The beet and sweet potato slices really shrink down so you have to bake a lot of batches to yield a decent amount of chips.
This recipe is based on one I found on Epicurous
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