Beets & Sweets Heart-Shaped Chips
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Source: Adapted from Nourishing Balance, MT Harvest of the Month Servings: 6 | Serving Size: 1/2 cup Cost/serving: $1.16 Ingredients 5 beets, rinsed and scrubbed, do not peel 3 Tbsp olive oil Sea salt to taste Preparation 1. Preheat oven to 400°F 2. Slice beets and sweet potato thinly using the slicing blade of a food processor, mandolin, or sharp knife. They should be the thickness of a thick potato chip. Cut them as consistently as possible. 3. Cut sliced rounds with metal heart-shaped (or whatever you prefer) cookie cutter. 4. On a cookie sheet, toss chips with olive oil and salt. 5. Spread evenly on cookie sheet. 6. Roast 20-30 minutes turning halfway through, until crisp. Check often to make sure they don't burn. 7. Use toothpicks or small cups to serve samples.
*A food dehydrator is an easy way to cook these chips without an oven.
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