Baked Beet Chips

Yup, it's officially happened...I've been bitten by the Olympics bug, and I've got it bad.

I mean, I was totally expecting some of this.  I am notorious for my love for gymnastics.  I used to play soccer and grew up idolizing Mia Hamm, so of course I'm going to watch women's soccer (did you see that amazing game yesterday?!?!?!?).  And who could possibly miss Michael Phelps or Usain Bolt doing what they do best?

But now I find myself watching anything and everything from the Olympics.  I watched judo, fencing, and some of the more obscure track and field events (pole vaulting looks like the most fun thing ever).  I'm addicted to the comebacks, the redemptions, the heartbreak.  I'm amazed at how these athletes are able to operate under such pressure, no matter how old or young they are.  I'm inspired by what they are able to accomplish.  And I absolutely love the glimpses of great sportsmanship and Olympic spirit that run throughout the games.

Not to mention how incredibly fit they all are.  I just can't feel comfortable eating non-healthy snacks while watching my favorite sports.  So instead of forgoing the snacking (HA!), I made a healthy batch of beet chips to join me on the couch as I get my fill of random sports.  Oh, and they're pink, in honor of this year's signature color (the gymnastics arena looks like Barbie's playhouse).

These chips are super healthy (they're beets, after all) and deliciously crispy.  Add a sprinkle of salt and you have a fantastic mix of sweet and salty flavors.  This super easy recipe will satisfy any snacking craving you have, without making you feel guilty for not moving off the couch all day.

Baked Beet Chips
Serves 1-4 (1 if you're me, up to 4 depending on your will power and willingness to share)

Ingredients: 

4-6 beets
2 teaspoons olive oil
Sea salt

Directions:
Preheat the oven to 350F

1.  Wash beets well and trim off any greens and roots.  Using a peeler, peel off the outside skin (wear gloves if you don't want pink-stained hands for the next few days).

2.  Set your mandolin on a thin setting and slice your beets into thin circles.  Make sure to use the safety grip thing to avoid slicing your fingers!

3.  Toss the beet slices with olive oil until everything has a light coat.  Spread the beet slices in a single layer on a cookie sheet or two and sprinkle with a bit of salt.

4.  Bake the beet chips for 30 minutes.  At this point, check to see if any of the smaller chips are done.  Chips should be a bright to dark red and crispy throughout, but not yet brown.  Remove any crispy chips to a cooling rack and return the cookie sheets to the oven for another 10-15 minutes.  You might have to repeat this step again.

5.  Serve the chips either hot or room temperature.  Feel free to eat them plain or with your favorite dip.

Enjoy!