Friday, June 22, 2012

Just beet it! (part 2)

Beet Chips (slightly altered recipe shown here)

2 beets, washed but not peeled
2-3 egg whites (save yolks by freezing in ice cube tray and then storing in bag in freezer)
1/2 Tp smoked paprika
1/2 T garlic powder

Slice beets thinly, use a mandolin if possible to get uniform sizes. Rinse in glass bowl until water runs clear.

Combine egg whites and spices. Dip beets in mixture and place on parchment paper-lined cooking sheet.

Bake at 350 for 10 minutes.

Then flip over beets, increase temperature to 375 and bake another 15 minutes, but keep a close watch so they don't burn.

Salt to taste and enjoy!

I'm hoping to try this method with regular potatoes and sweet potatoes, as these chips were not greasy, nor did they get soggy! They did taste a little too "beet-y" for me, and the flavorings were not strong. However, many tasters did like it. Thus, I have altered the amounts for you so it does taste stronger! I think this would also be a great way to make Old Bay chips.

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