I tend to be a bit of an extremist.
I either really love something or really don’t (hate just seems much too strong of a word for a blog).
This extremist attitude seems to transcend all areas of my life from activities to places, even food.
When I find something I love I develop a passion for it, maybe even a bit of an obsession. Just ask my dear husband, who claims I tracked him down (lovingly) for years before we said I do. Passion is just one of those things in life I am blessed with in abundance.
In the food arena, I have strong passions, strong loves, such as: fresh herbs, Swiss Chard, grass-fed cheese, and rich, golden butter. I must have these! My kitchen is a happy place with these foods present.
I also tend to go the opposite extreme. There are foods that I really don’t love. Please, don’t ever show them to me, bring them in my house, or mention them. Beets and Brussel Sprouts have topped this list for years. It’s a limited list, but it does exist. Since turning to real food (read more about our journey), I am slowly opening my heart to a few of these
hated unloved foods. Cutting out processed food gave me a new desire to try new real foods, explore, and create. I am learning that many of my “don’t-go-there-foods” really are delicious when prepared well and many are slowly crossing the line to the “I-love-you-foods”.
Beets have slowly crossed their way over to the love side. As I shared in my beet smoothie recipe, I have found a new love for beets this year. I am not sure why I always dreaded the root vegetable.
I now regularly purchase pounds of beets, joyfully bring them into my home and prepare them in my kitchen. I have a passion for beets! Since I tend to be an extremist, a new love for beets means we eat them a lot. I have gone as far as putting beets in pancakes, cakes, and breads. This new beet love might even border on obsession.
“Hi name is Kristin and I am obsessed with beets.”
At least my liver is happy, healthy, and cleansed.
All this passion talk to tell you today I am sharing one of my favorite beet recipes. A recipe that screams I am an American. A chip recipe. But these chips are a far cry from the store-bought bags on grocery store shelves. Beet chips are a delicious healthy snack. A snack that takes less time to make than a trip to the store for that bag of well-preserved potatoes and boasts loads of health benefits and flavor.
- 2 beets
- 1 pinch salt
- 1 pinch garlic powder
- 2 garlic cloves chopped
- 1/4 cup coconut oil or olive oil
- 1 sprig rosemary chopped, optional
- Preheat the oven to 400º.
- Assemble ingredients, mandoline, a large bowl, and a baking stone. Cut the tops and tails off the beets. No need to peel.
- Slice the beets with the madonline (like this). I use 1/16 inch setting.
- In a large bowl, toss the beets with a pinch or two of salt, garlic powder, and a few sprinkles of fresh rosemary. Add in the chopped fresh garlic and about a teaspoon of coconut or olive oil.
- Spread the beets on a baking stone (this is what I use). You want each beet slice to be touching the stone, one single layer of beets. If the beets are piled on top of each other they will not get crispy.
- Bake in the oven for 20-25 minutes until crispy.
- If you desire a crisper chip, you can fry the beet slices in 1/4 cup of coconut oil on the stove top. Fry the beets for a couple minutes on each side. Remove from the oil and place on a paper towel.
Note: If you desire a crisper beet chip, you can fry the beet slices in 1/4 cup of coconut oil on the stove top. Fry the beets for a couple minutes on each side. Remove from the oil and place on a paper towel.
I don’t have a baking stone. Can I cook these on a cookie sheet or baking pan?
The one thing I miss since going ‘real food’ is chips. I was never a sweet eater, but love chips. I also love beets so would like to try these.
I think a cookie sheet should work well. 🙂
I am going to have to try these!
They look great!