Canku Ota - November 2014 - Delicious, Crispy, Crunchy and Salty Beet Chips Recipe

	Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	November 2014 - Volume 12 Number 11


	Delicious, Crispy, Crunchy and Salty Beet Chips Recipe
	by Sally Van Cise - Nutritionist

Wash, slice and bake! It's as easy as that to make crispy, crunchy and salty beet chips. You've never tasted beets like this before:

Beets are really having their day in the sun. A once unglamorous, inexpensive root vegetable is now popping up on trendy restaurant menus and being used in everything from smoothies to hummus.

If you are a lover of all things crispy and salty, you’ll love these beet chips. They’re so easy to make and have a great natural flavor from earthy, sweet beets.

Since beets are a root vegetable, like potatoes, they are pretty “meaty” and hold up well to being sliced thin and baked – ideal for making chips. If you don’t have a mandolin slicer, you can slice the beets very thinly with a sharp, sharp knife. No dull blades
allowed here if you like your fingertips intact.

Nutritionally: Beets serve as a good source of folate, a B vitamin, manganese and fiber; they also contain potassium, magnesium and other vitamins and minerals.

Beet greens: Did you know – you can also enjoy the beet greens – which are another powerhouse of nutrients and flavor! Prepare as you would spinach or kale – just wash and drain, dry and then chop; then sauté in a bit of olive oil, salt and pepper! Maybe sprinkle with a bit of parmesan cheese!

Delicious Beet Chips
Servings: 4

Ingredients:

4 medium beets (golden or red)
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Instructions:

Preheat oven to 375 degrees. Preheat non-stick baking sheet.
Stem beets, don’t peel, but rub away all the dirt off of the outside with a coarse brush or kitchen towel.
Thinly slice beets using a mandolin slicer set on one of the thinnest settings.
In a large bowl, toss with olive oil, salt and pepper. Then arrange on baking sheet (or two if needed).
Bake for 10 minutes, then flip beet chips over. Bake for an additional 5-10 minutes. You’ll know then are done when the edges are lightly brown and the beets no longer “bend”, meaning when you pick one up, it’s stiff and no longer flexible. (This may take some practice; thicker-slices may need a lower temperature oven and a longer baking time.)
Cool on a wire rack for 10 minutes until crunchy.

Note: All chips do not cook evenly, so monitoring your chips toward the end, and removing them in batches will yield the best results. Some chips may not ever be crispy, but all are delicious. Audience response was very favorable, even among those who said, “I don’t like beets, but I will try these... oh these are good!”

Avocado and Goat Cheese Dip

1 large avocado
2 tbsp fat free sour cream
2 oz of goat cheese
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Cajun seasoning
1 tsp lemon juice
salt and pepper to taste

Combine all ingredients in a bowl and mix until well combined.







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