I got this idea when I was making kale chips last weekend. When I looked online to see if people do it, I found recipes for deep fried beet chips. But, if you have been reading this site for any length of time, you know my stance on deep frying. And not because it’s bad for you. But because it makes my house (and hair) smell.
Being hungover, I have a command post set up on the couch where I can order people around and be close to the junk food.
My last set of orders was to Charlie to go pick me some beets. I’ve had a burst of energy since taking 3 Advil and 3 Excedrin. Plus, two lattes, several handfuls of pita chips. Some kale chips (it’s a super food you know), a Baby Ruth, steel cut oatmeal with pomegranate seeds, some almonds and… I’m sure there is more. Well, actually the microwave keeps beeping at me because I forgot that I put in some Velveeta and Rotel cheese dip. Once I start in on that, I’m going to, for sure, have to have an ice cold Coke to go with it.
So anyway. Charlie picked me the beets and I peeled them and sliced them paper thin on the mandolin.
I poured oil over them all and placed them on a cookie sheet, not overlapping, and generously salted and peppered.
I baked them at 250 for about 40 minutes. I had to use a spatula to carefully scrape them off the cookie sheet without breaking because they were so thin.
Sickening good. And remember: I hate beets. So this is quite astonishing to me.
I might have to eat them all.