This is so incredibly easy and delicious. Crisp and sweet. Never, ever will I make beet chips any other way. This is just too easy, fool-proof, and tasty. Plus, the beets end up looking like flower petals. That's because beets shrink like crazy when they dry out.
Ingredients
- 1 beet
1 small bowl
Directions
Peel the beet and slice it as thin as possible. You really must use a mandoline.
Lay a couple layers of paper towels on a microwave-safe dish. Arrange beet slices on top of the paper towels making sure the slices do not overlap. Microwave on high for 3 minutes or so. (Every microwave is different.) Transfer to a serving dish.
Repeat until you've cooked all the slices.
15 minutes
Adapted from
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Comments
I didn't try salting the beets--I didn't think they needed it--but I did try salting the potatoes before slipping them in the microwave. Salt made them sweat, if you know what I mean. Not sure how that might have changed the cooking process. I found them to be good with and without salt. The other thing I noticed is that the beets absorbed water, presumably from the air. They were crisp for a time but would eventually turn limp, unlike the potatoes, which stayed crisp.
Wow, gotta try this one! Do you salt them also? Or are they somehow better plain?