I love, Love, LOVE beet crisps. But every time I tried to make them they never turned out right.When I found this recipe I was happy, Happy, HAPPY 🙂 1 medium beet – VERY IMPORTANT that it is ROOM TEMPERATURE & NOT COLD!! 2-3 T canola oil salt Original Recipe: Preheat oven to 300 degrees […]
I love, Love, LOVE beet crisps. But every time I tried to make them they never turned out right.When I found this recipe I was happy, Happy, HAPPY 🙂
1 medium beet – VERY IMPORTANT that it is ROOM TEMPERATURE & NOT COLD!!
2-3 T canola oil
salt
Original Recipe:
Preheat oven to 300 degrees F.
Scrub the beet clean & trim the ends (don’t peel).
Slice 1/16 to 1/8 ich thick (use a mandolin if you have one).
Toss lightly with canola oil.
Season with salt.
Spread in a single layer on cookie sheets.
Bake 30-40 minutes.
No Salt or Oil:
Follow directions above omitting the oil & salt.
Original recipe also works for:
Fingerling potato crisps(2 potatoes slices the same 350 degrees for 20-25 minutes)
Apple crisps (1 granny smith apple. Do not peel or core, but remove seeds. Toss with oil & light brown sugar. Bake @ 250 for 45-60 minutes).
NOTE: If the beets are cold from the fridge they will be soggy & not crisp up!!
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.