Thursday, September 9, 2010
The ones in the picture are mostly stripey candy cane beets, but you can see at least one dark red piece in the middle of the plate. That was my first batch, on Tuesday. Tonight I made another batch with the dark beets, but in the picture I took (not posted) they look black and more burned than they really were. The dark red beets do work really well, even if they don't photograph so well.
You will probably use 3-4 medium small beets for one baking sheet. Line baking sheet with foil and spray with olive oil or canola spray. Heat oven to 400 degrees.
Slice beets very thinly with a knife or mandoline. The thinner they are, the crispier and more chip-like they will get, but they will also be more likely to burn, so watch carefully!
Arrange slices on baking sheet, as close to single layered as you can. You will probably have to overlap a little. As they bake and dehydrate, the chips will shrink and you can rearrange them into a single layer. Spray everything with oil spray and sprinkle with kosher salt (or any kind of salt) and pepper if desired.
Bake on the first side until the chips start to brown a little and curl around the edges. Start out with 15 minutes and add 5 minute segments until they seem almost done. Then turn them with a fork or spatula, spray again, and maybe add another dash of salt.
Bake, checking every five minutes, until they are chip like. They will crisp up after they cool for a minute. You will probably want to remove the smaller, more cooked pieces first and let the bigger ones cook longer. A little burning on the edges is not a bad thing!
Enjoy them while they are crisp! Leftovers can be stored in the fridge, but they will be soft and chewy, not crispy, the next day. Still good though!
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