Fantastic Microwaved Beet Chips Food

FANTASTIC MICROWAVED BEET CHIPS

Steps:

• Slice beets very thin. I use a mandolin set at the thinnest setting.
• Brush a thin layer of oil in the bottom of a microwave safe pan. I use my pampered chef stoneware.
• Lay the beet slices in the pan, slightly overlapping. They will shrink significantly, so no need to leave "breathing" room.
• Sprinkle LIGHTLY with salt. Since they shrink so much, the salt taste will be more concentrated when done.
• Microwave on high. My first pan takes 6 minutes. Each pan full after takes 5 - 5 1/2 minutes, since the pan's hot.
• There's no need to re-oil the pan after the first set.
• Feel free to experiment with different flavors on the chips.

BETTY CROCKER HOW TO COOK BEETS

Steps:

• [If you can, buy beets with the stems and greens still attached, as they come out of the ground.
• Ask the produce manager at your grocery or health food store to buy organic beets with the nourishing leaves attached!]].
• Cut off all but 2 inches of the green stems.
• Save the leaves because they are very nutritious and can be steamed, sauteed or shredded in salads!
• Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water [and all over the place too!].
• Place in a saucepan covered with salted water to taste (with at least 1 tsp of vinegar).
• Boil until tender [usually, 30-45 minutes, depending on the size of the beets]. Boiling can take up to 60 minutes for larger beets.
• Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
• To serve, you can add melted butter, salt and pepper, basil, savory, caraway seeds or sprinkle with minced chives or parsley.
• NOTE: i prefer to steam my vegetables in an OSTER mechanical food steamer available cheap with free shipping from amazon.com - so i peel and slice mine for faster cooking as i do for all potatoes.
• But you can steam this in a covered pot with a steamer insert also - just make sure the water doesn't evaporate: bring the salted water with more vinegar added to a boil and add the steamer insert and beets. Cover and steam on medium or medium low heat until they are your desired tenderness.
• One thing is for sure - never peel or cut the stems or roots if steaming or boiling whole - it's SO much easier not to have red dye and red water dripping everywhere - and the skins come right off easily once cooked. Peeling is a waste of time and makes a mess!

BEET CHIPS- ROOT VEG CHIPS

Steps:

• slice your beets paper thin on a mandolin.
• Tarot root also can be done the same way.
• you can also use a potato peeler to peel strips of parsnips or sweet potato.
• Heat you vegetable oil to 350 deg.
• For beet or tarot chips, fry in batches flipping during cooking.
• For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together.
• Cook till crisp.
• remove to a paper towel lined pan.
• Season immediately with salt.

BEET JERKY

Steps:

• pre-heat oven 400 degrees.
• peel and slice beets 1/4 inch thick slices.
• mix oil, solt and beets together.
• layout beets in a single layer on cooking sheet.
• cook 30 minutes, turn off oven let continue cooking for 20-25 minutes more.

BEET CHIPS WITH ROSEMARY

Steps:

• Preheat oven to 300 degrees.
• Line 2 large baking sheets with parchment paper.
• Slice beets on thinnest setting using a mandolin. This gives you paper thin wafers that are relatively consistent in thickness. TIP: Use a glass or non-porous cutting board/mat. Beets stain surfaces! You can use red or yellow beets, or a mixture.
• Place sliced beets in a glass bowl and toss with EVOO and salt. Allow to sit for 20 minutes. This process (salt) draws excess moisture from the beets. Once 20 min have passed toss beets in their liquid and drain.
• Place slices in a single layer on parchment lined baking sheets. Sprinkle with a bit of sugar, this brings sweetness back out. Sprinkle with rosemary powder.
• Bake 30-50 minutes. Until crisp. Remove from oven and allow to cool.
• Place in air tight container with a silica packet. If you do not have some silica packets laying around (they come in jerky packages, etc.) make a small rice sock. This process keeps the chips crisp while in container rather than the chips absorbing the moisture from the air the rice/ silica do.