Snacks
This snack is baked instead of fried and is made by thinly slicing red beets and roasting them with olive oil. Getting the slices thin enough is key to crispness, and the result is a more heart-friendly chip than one fried in oil.
Peel the beets and use a mandoline to cut them into even slices about 2 millimeters thick.
Pat the slices dry with paper towels. In a bowl, toss them with olive oil, salt, and black pepper.
Arrange the slices in a single layer on a baking sheet without overlapping them. Bake in a preheated oven for 30 minutes, turning the slices halfway through.
After removing them from the oven, let the chips rest on a wire rack for 5 minutes; they become crisper as they cool.
Cut the slices to the same thickness; if their thickness varies, the thin ones may burn while the thicker ones are still soft.
Fırında gerçekten çıtır çıktı, yağda kızartma özlemini bastırdı ve mutfak da yağ kokmadı.
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