Baked Beet Chips

 

Muahahahahahaha.

I was finally able to trick my dad into liking beets.

You can’t tell, but I’m currently strumming my fingers together and cackling in an evil tone. I’m that proud of myself.

Doubly proud because I finally busted out my mandoline and figured out how to use it.

I’m always looking for a great snack substitute for potato chips. Something that will satisfy my craving for a salty crunch but won’t make me feel sluggish or guilty.

And man oh man did I find a gem.

I actually like the flavor of the crispy beets better than I like the light crunch of the potato chips.

Um… and good lord they are beautiful.

You will need…

2 large beets, peeled

1 teaspoon olive oil

½ teaspoon sea salt

½ teaspoon garlic powder

Note: You will need a mandoline to make these unless you have magical slicing powers. You can buy one here.

Start by preheating your oven to 350 degrees F.

Using your mandoline, slice the beets 1/16^th inch thick.

In a large bowl, toss the oil, beets, salt and garlic powder together until all the beets are lightly coated.

Get out 4 rimmed baking sheets (if you only have 2, you can just do them in batches).

Line 2 of the rimmed baking sheets with a single layer of beets and cover each with another baking sheet. Making a little baking sheet stack.

Put them in the oven and bake for 20 minutes to dry out the edges of the chips.

Remove the top baking sheets, rotate them and cook for another 10 to 15, until the beets start to lighten in color.

When the beets are lighter in color, remove them from the oven and immediately move them from the sheet to a rack to cool.

Let cool slightly and snack away.

Love and Beer Floats

Angela

Baked Beet Chips

2 large beets, peeled

1 teaspoon olive oil

½ teaspoon sea salt

½ teaspoon garlic powder

Note: You will need a mandoline to make these unless you have magical slicing powers. You can buy one here.

Start by preheating your oven to 350 degrees F.

Using your mandoline, slice the beets 1/16^th inch thick.

In a large bowl, toss the oil, beets, salt and garlic powder together until all the beets are lightly coated.

Get out 4 rimmed baking sheets (if you only have 2, you can just do them in batches).

Line 2 of the rimmed baking sheets with a single layer of beets and cover each with another baking sheet. Making a little baking sheet stack.

Put them in the oven and bake for 20 minutes to dry out the edges of the chips.

Remove the top baking sheets, rotate them and cook for another 10 to 15, until the beets start to lighten in color.

When the beets are lighter in color, remove them from the oven and immediately move them from the sheet to a rack to cool.

Let cool slightly and snack away.

Sugar and Spice Almonds

Wes and I have been dating for about six months now. So far, everything has been wonderful. We have similar interests and opinions. We both really enjoy eachother’s families. And we communicate wonderfully.

Basically we get along swimmingly.

Until we get in the kitchen.

In the kitchen, we are both two huge know-it-alls.

It is a mess.

Neither of us is a cooking wizard, but for some reason we have astronomical egos when it comes to our cooking knowledge.

The second someone adjusts the temperature on the stove or attempts to give a seasoning tip, it is world war three.

And don’t even get me started about grocery shopping.

I have to sneak fresh foods into the cart when he isn’t looking.

OH, and God forbid there be a small snack food in the house that isn’t ice cream.

Fine. If I have to, I’ll make my own tasty snacks.

The will do quite nicely…

1 pound packaged of sliced almonds

½ cup sugar

3 tablespoons butter

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon paprika

1 dash-1 teaspoon cayenne pepper (depending on how much kick you want)

1 tablespoon olive oil

Start by laying out a large sheet of tin foil and rubbing it down with a light layer of olive oil to make sure the nuts won’t stick.

Then, heat the sugar in a large non stick pan over medium heat. Occasionally tip and swirl the sugar until it is all melted into a golden syrup.

The sugar melts pretty suddenly, so you need to keep a watchful eye on it or it will burn.

When the sugar has melted, lower the heat and add the butter and the spices.

Stir the mixture well until it becomes sugar syrup.

Add in the nuts and stir them gently till they are coated.

Cover the pan and stir them every minute or so until the almonds are brown and toasty.

As soon as they are toasty and brown, remove them from the heat and spread them out on the tin foil to cool.

Make sure to remove them quickly so they don’t burn.

Let them cool and enjoy.

I’ll enjoy mine while I figure out how to fix our kitchen woes.

Love and Beer Floats

Angela