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Receta baked BEET chips with variations

Name: baked BEET chips with variations
Cuisine: Canadian
Ingredients: . > (American / Metric measures) <; . 2 medium-large, whole, raw beets, skin on; . generous sprinkle of fine sea salt; . drizzle of e.v.Olive Oil; .; . Vegetable variation:; . Carrot or Parsnips: cut in half and then into medium lengthwise slices; . Sweet potato: cut medium lengthwise slices; . Turnip: cut into round slices; . Potato (Yukon): cut into round slices. First soak the slices into a large bowl of cold water to eliminate the starch. Then, place the slices onto a brown paper to pat dry before coating with salt and oil.

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Beet chips baked low and slow to addictive perfection.

For a dedicated post...refer to:
http://www.foodessa.com/2017/09/beet-feta-sauerkraut-muffins-and-beet.html

Raciónes: 24 slices

Kid Friendly

Canadian

Ingredientes

. > (American / Metric measures) <
. 2 medium-large, whole, raw beets, skin on
. generous sprinkle of fine sea salt
. drizzle of e.v.Olive Oil
.
. Vegetable variation:
. Carrot or Parsnips: cut in half and then into medium lengthwise slices
. Sweet potato: cut medium lengthwise slices
. Turnip: cut into round slices
. Potato (Yukon): cut into round slices. First soak the slices into a large bowl of cold water to eliminate the starch. Then, place the slices onto a brown paper to pat dry before coating with salt and oil.

Direcciones

. No oven pre-heating is required. Position the rack in the center of the oven. Prepare a jumbo baking pan lined with parchment paper. Set aside.
. Cut the smallest tip of the beet.
. By pressing hard enough, start using the Mandolin to make thin slices. A very sharp knife can also be used. Keep only the largest slices. Use the small remaining parts for other recipes.
. In a large bowl, place the sliced beets and sprinkle the sea salt and drizzle the oil. Turn and toss the slices until completely coated.
. Evenly place the beets onto the pan making sure that they do not overlap.
. BAKE them starting in a cold oven. Set the heat at 225F/ 110C/ Gas1/4 for about 2 hours.
. Remove the pan from the oven and wait about 5 minutes before serving.
. Note: If by chance you don’t eat them all in one serving, they will become soft. If it's the case, place them back into the oven at 325F for 5 minutes to get the crisp back. Remove pan from the oven and let them rest 5 more minutes before serving.
. Happy healthy snacking from Claudia's kitchen...Foodessa.com