Saturday, July 11, 2009
Season 2009 - Week 6 - Recipe Baked Chioggia Beet Chips
* 2 medium beets with stems trimmed to 1 inch
* 1 cup water
* 1 Tablespoon canola oil
* Sea salt
Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandolin or sharp knife, using stems as handles.
Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt.
Put oven rack in middle position and preheat oven to 225°F.
Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).