When Mark Bittman informed me that I could make oven-roasted beets chips the same way I do potatoes, I wanted to kiss him. These are so easy and really good. The only drawback is that they came out a little soft for my taste. So I’m considering experimenting with a slightly higher oven temp. I figure a beet is worth an experiment, right? For now, here is the Bittman version.
- Beets, peeled, sliced about 1/4″ thick into rounds (or half-moons)
- salt and pepper
Preheat your oven to 400. Toss beets with oil and then place on a parchment lined baking pan so that the slices do not overlap. Bake for 10 minutes. Turn the slices, season with salt and pepper, and bake 10 minutes more. We filled a baking pan with 2 beets and it served two people as a side dish.