Sweet & Crispy Beet Chips
- 2 large beets, scrubbed
- 1 tablespoon vegetable oil
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
- pinch salt
- pinch black pepper
- Heat a large pot of water to a rolling boil. Preheat oven to 400 degrees and grease 2 baking sheets.
- Blanch beets: Slice beets very thinly with a mandoline (about 1/8-inch thick). add to boiling water and cook 1 minute, then remove and place in bowl of ice water until cool. Dry beet slices, place in a large ziploc bag and add oil, tossing to coat.
- Combine brown sugar, cinnamon, lemon zest, salt and pepper and add to bag, shaking to coat well. Lay chips in a single layer on baking sheets.
- Bake beets at 400 degrees for 15-20 minutes until crispy (may take longer or shorter depending on how thinly you sliced the beets). Serve immediately, or cool and store in an airtight container.
beets, vegetable oil, dark brown sugar, cinnamon, lemon zest, salt, black pepper
Taken from food52.com/recipes/3305-sweet-crispy-beet-chips (may not work)