Now don't say YUCK, Beets! Well, you can, but you just might end up liking these. They came out really good. Nice and crispy. The first batch came out really crispy. Really, really crispy. Beyond crispy! Twenty minutes in my oven is way too long. I didn't stack the baking sheets, I will next time. Have to work on actually READING through a whole recipe and following directions, but even so I would definitely make these again! They go really nice with sandwiches!
So I left them in for a little less time and the second batch came out much better. I'll need some practice, but these are delicious. And they go nice with panini's. The brisket became a cheddar chipotle brisket panini.
and if you don't want your hands stained yellow or pink, wear surgical gloves. They come in cool colors!
2 medium beets
1 teaspoon extra-virgin olive oil
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.
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.