Veggie Crisps You can deep fry virtually any ultra thinly sliced root vegetables and get homemade chips, but you can also crisp slightly thicker pieces in the oven, with a lot less oil and a lot less mess. Beets are especially great this way because of their bright color and naturally sweet flavor. Other vegetables you can use are carrots, parsnips, rutabagas, kohlrabi, sweet potatoes or turnips.
1 pound beets, trimmed and peeled 3-4 tablespoons neutral oil like grape seed or corn Salt and freshly ground pepper
Preheat the oven to 400, lightly grease a couple of baking sheets or line them with parchment. Cut the beets in half and then crosswise into thin slices (1/8 inch or so). You can use a mandoline for this; just don’t set it too thin. And if the beets are small simply cut them crosswise. Toss them in the oil and spread the slices out on the baking sheet. It’s okay if they are close, but don’t let them overlap. Roast the beet slices until they are beginning to brown on the bottom, 10-12 minutes. Flip them over and sprinkle with salt and pepper. Keep roasting until they are well browned, another 10 minutes or so. Serve immediately.
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