Who is behind the powerful potato lobby? Why was it decreed early on that potatoes were the root veggie of choice to be “chipped?” The Practical Cook has turned kale into chips, why not other root veggies? Great as a side, fun as a snack, interesting to say, read on to find the secret behind Beets and Sweets.
Beets and Sweets Recipe
Unfortunately, though the thinly sliced beets are completely gorgeous, I kept failing to take a picture with my beet-stained hands pre-cooking, and they disappeared so quickly there wasn’t an opportunity to shoot the finished product. If you make them, please submit a photo!
1 or 2 beets, scrubbed, peeled, and sliced thin on a mandoline (or a food processor, if that’s all you’ve got)
1 or 2 sweet potatoes, scrubbed, peeled, and sliced thin
kosher or sea salt
1. Preheat the oven to 400 degrees.
2. Toss beets and sweets (separately, if you want to maintain independent colors) with a dash of olive oil. Place on baking sheet in a single layer (this takes at least two baking sheets at my house).
3. Bake for 10 minutes, rotate, bake for another 10 minutes or until desired crispness but pre-burning.
4. Remove from oven, sprinkle with salt, serve.
Below you will see a lovely picture of nicely sliced turnip chips. The ‘Nip Chips were not well-received, even with the attempt at clever naming. The Practical Cook will return to the test kitchen for QT on those.
If you like crunchy, salty food, highly recommend trying to make your own chips. If you must use potato, go ahead, but try mixing in a sweet potato or beet for interest.
Coming up tomorrow, Food Trucks, Super or Supertrendy? complete with video footage and a bi-coastal review.
Keep those most hated food confessions rolling in at practical cook at gmail dot com.