Beet chips!

I have written about my obsession with beets before. I have also mentioned my love of vegetable chips (kale, previously). So what could go wrong with chips made out of beets?


Well apparently, what could go wrong is that they are really hard to slice and when you don't make them thin enough they don't really become too chip like. Of course, the few slices I did make thin enough were awesome! I am going to have to try this again when I have more patience, and after I get an air conditioner so I am able to comfortably hang out in my apartment without sweating and getting antsy. I may also need to by the cutting utensil Martha uses, a mandoline...

Receipe (from Martha as always: http://www.marthastewart.com/312807/beet-chips?backto=true&backtourl=/photogallery/great-snacks-for-kids#slide_14):
 
Ingredients

• 2 medium beets
• 1 teaspoon extra-virgin olive oil

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
   
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.