BEET CHIPS
Root vegetable chips are really popular among the Paleo community, but they are very expensive to buy in a grocery store. Making them yourself is not only easy but also a lot more Paleo-friendly, because you can control exactly what goes into them—in this case, just beets, olive oil, and salt. SERVES 2 TO 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
3 beets
1 tablespoon extra-virgin olive oil
Salt
- Preheat the oven to 350°F.
- Scrub the beets, and cut the ends off. Use a mandolin (if you have one) to slice them into thin coins. Transfer the beet chips to a medium bowl, and season with the olive oil and salt. Spread them out into an even layer on a baking sheet, and bake for 20 minutes.
- Remove from the oven and allow to cool right on the baking sheet—they’ll crisp up a bit as they do—and serve.
VARIATION 1 PARSNIP CHIPS: Slice 1 parsnip in the mandolin, and follow the rest of the recipe as written. Parsnip chips will have a flavor and texture similar to a carrot, and perhaps even a bit sweeter.
VARIATION 2 TARO ROOT CHIPS: If you can find them, follow this recipe with taro root. Taro root is on the nuttier side, and it’s one of my favorite vegetables to make chips with (I’m a big fan of those Terra brand taro root chips you can find at the store).
PALEO PAIR: Serve for lunch as a side with Broccoli Wraps (here) filled with turkey.
