Author Notes
A great way to get your kids to eat beets--these sweet & crispy morsels will trick them every time. I like to scrub the beets very well but leave the peel on; you retain many more nutrients that way. —RellaBellaK
Ingredients
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2
large beets, scrubbed
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1 tablespoon
vegetable oil
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3 tablespoons
dark brown sugar
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1 teaspoon
cinnamon
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1 teaspoon
lemon zest
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pinch
salt
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pinch
black pepper
Directions
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Heat a large pot of water to a rolling boil. Preheat oven to 400 degrees and grease 2 baking sheets.
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Blanch beets: Slice beets very thinly with a mandoline (about 1/8-inch thick). add to boiling water and cook 1 minute, then remove and place in bowl of ice water until cool. Dry beet slices, place in a large ziploc bag and add oil, tossing to coat.
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Combine brown sugar, cinnamon, lemon zest, salt and pepper and add to bag, shaking to coat well. Lay chips in a single layer on baking sheets.
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Bake beets at 400 degrees for 15-20 minutes until crispy (may take longer or shorter depending on how thinly you sliced the beets). Serve immediately, or cool and store in an airtight container.
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