Chioggia Beet Chips

Fewer vegetables are as pretty as chioggia beets. Those vibrant alternating stripes of white and red. Even baked to a crisp they keep their festive look. And in chip form, even the beet haters can't help but try one. I can't say these chips will convert them, but it is a step in the right direction.

adapted from Martha Strewart

yields 3-4 servings

The Ingredients:
3-4 medium beets
1 tsp olive oil
sea salt

The Process:
Preheat the oven to 350.

Thinnly slice the beets about 1/16" thick, using a sharp knife or mandoline.  Toss beets with olive oil and arrange in a single layer on a rimmed baking sheet. work in batches if necessary. Sprinkle generously with salt.

Bake, 5-7 minutes and flip. Bake an additional 5-7 minutes removing chips that are beginning crisp. Continue to cook remaining chips 2-3 minutes a time, flippine regularly, until all have begun to brown.  Allow to cool on a wire rack. The chips will continue to crisp up as they cool.