Tarragon Beet Chips

10:55:00 AM

Who's hungry? I think it's snack time. Wait, it's always snack time in this house. That's why I am starting a snack series dedicated to easy, delicious, sometimes healthy snacking.

Of course, you'll need to gather your beets. I'm sure you could use any beet you prefer, but for the purposes of this beet chip sesh, I went with the deep purple variety.

Once you have your beets, just slice 'em thin, toss 'em in olive oil, and give 'em delicate sprinkling of salt and tarragon. 

Pop them in the oven and in about 15 minutes, you'll have your delicious, nutritious beet snack.

These, friends, are your money beets. In chip format


3 Beets
Olive Oil
Kosher Salt
Tarragon (dried or fresh; I used dried)

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Wash beets and pat dry. Slice beets as thin as possible by hand, or using your mandoline, slice beets to 1/16 or 3/8 in thickness.

In a medium bowl, toss beet slices in olive oil to cover.

Spread beet chips on lined baking sheet so that they do not overlap. Sprinkle beet slices with salt and tarragon leaves. If using fresh tarragon, separate leaves from stems and chop roughly.

Bake chips for 12-15 minutes, checking for doneness at 12 minutes.

Cool and serve.

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