Beet Chips

Have you tried Pinterest?

It’s a fantastic site with beautiful pictures and tons of ideas on just anything you want to do!  You create virtual “pinboards” and can see the pins your friends have made.  It has TONS of crafty ideas, which plays to my creative side.  As I “pin” pics, I always think I’m DEFINITELY going to make whatever it is.  Recipes, a new wall hanging, fancy wrapping paper…. you name it!

Example:  If you’re planning a wedding, you can get pictures of fun ideas other people have used.  If you are looking for a beef stew recipe, you could search and find a million recipes (with pics).

That’s where I got the idea to make these beautiful fuschia babies….

[pinterest]

I’m a huge fan of beets, while most people for whatever reason aren’t.  I think they are one of the tastiest pink veggies that are awesome on salads, and delish on their own (pickled or not!)  I also roast them quite a bit.  When I was a kid, I used to love eating them in my salads + adding Ranch dressing because it would make my salad PINK!

Regardless, tonight was the night for me to try this new treat.  They are even better than I thought!!!!!! And, while I love Kale Chips, these are perhaps my new fave.

Beet Chips

1.  Your beet should look like this.  Remove the greens, as we don’t need them for this recipe.  Using a vegetable peeler, remove the skin from the beet.  Once you’ve got it peeled, preheat your oven for 350 degrees.

And, expect a little stainage.  Even with washing my hands often, I’m still a little pink on the fingertips!

5.   Remove the chips from the pan and move them to a wire rack to cool.

6.  Place chips in a bowl and enjoy!!!

I couldn’t resist catching one extra pic of the beautiful color of these chips!  Yum!  I wish I would have cooked TWO beets instead of one!  So good!