-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Root Vegetable Chips
When you're yearning for potato chips, reach for these instead. They're healthier, tastier and fix the craving.
Loading ...April 8th, 2012
From the book Food Matters: A Guide to Conscious Eating With More than 75 Recipes . © 2009, by Mark Bittman. Published by Simon & Schuster. Reprinted with permission of the publisher. Click here for more information on this great cookbook!
Servings
4Prep Time
10 minutesCook Time
20 minutesIngredients
Directions
Preheat the oven to 400F. Lightly grease a couple of baking sheets or line them with parchment if you like. (For extra-crisp chips, heat the pans in the oven while you prepare the vegetables; then prepare the pans.)
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, or the slices will stick to the pan. (If the beets are small, simply cut them crosswise.) Gently toss them in the oil and spread the slices out on the baking sheets; it's OK if they're close but don't let them overlap.
Roast the beet slices until they're beginning to brown on the bottom, 10 to 12 minutes. Flip them over and sprinkle with salt and pepper or other seasonings. Keep roasting until they're well browned, another 10 minutes or so. Serve immediately.
Copyright © 2012 St. Joseph Media. All Rights Reserved.