Tri-color Chips

This year I decided to try growing beets.  I hate beets (but the BF likes them)...so no biggie if they didn't grow.  Well, they did grow, and well!  So now I have lots of beets on my hands, and no idea of how to cook them.  I found this beet chips recipe, and thought it was worth a try.  Anything that is slathered in olive oil and salt and pepper should taste OK, right?

 

While I was at it, I thought I'd throw in some of our yukon gold potatoes, and some store bought sweet potatoes.  Multi-colored chips!

Tri-color Chips

• 1 beet
• 2 small yukon gold potatoes
• 1/3 of a large sweet potato
• olive oil 
• 2 tbsp chopped fresh oregano
• 2 tsp chopped dried rosemary
• salt and pepper

Adapted from Martha.

Pre-heat oven to 350 F.  Peel beet and slice it, as well as potatoes and sweet potato to thin consistency using a mandoline or sharp knife.  Toss in olive oil, oregano and rosemary.  Arrange in a single layer on baking sheet lined with aluminum foil.  Season with salt and pepper.  Bake for 20 minutes.  At this point, you need to start babysitting them!  I did not, and as a result had several blackened beet chips.  Bake for another 10-20 minutes, removing chips as they become crispy.  Cool on wire rack.

First of all, can we all please just agree that the mandoline is the most dangerous kitchen accessory ever?  Can we please re-name it the 'finger guillotine'?  No, I did not chop off my finger...this time!  As dangerous as it is, it really does slice those vegetables to the perfect thickness.

Well, I can officially say that I no longer hate beets!  These were both beautiful and delicious.  I am fairly certain that I ate my beet chips before my potato and sweet potato chips.  I will absolutely be making these again, and you should too!