I should probably start the year with some vitamin-packed juice or a gut-cleansing recipe but I’m too busy experimenting with my new kitchen toy: a mandolin. It slices and juliennes vegetables beautifully and I can already think of dozens of recipes it can bring to the next level. But first, let me start with a basic but oh-so-delicious one: beetroot chips. Consider it the detox version of its potato counterpart if that makes you feel better about making chips right after the holidays. Just remember to make loads because this little snack is very addictive, you can’t possibly just have one…or a few.
Tip: If you don’t have a mandolin, just ensure you slice the beets very thinly as this is key to making them crunchy.
Ingredients:
- 2 large beets, peeled and sliced thin (about 3mm)
- 3 tbsp olive oil
- Sea salt
Instructions:
- Preheat oven to 375F
- Toss the beet slices in olive oil and salt
- Place on a large cookie sheet being careful not to overlap. You will need more than one pan, or you can reuse the pan by baking batches.
- Place in oven for 10-15 minutes and flip them to cook on the other side for another 5
- Serve on a plate to eat either still warm or cooled
