Baked Chioggia Beet Chips

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• 2 medium beets with stems trimmed to 1 inch

• 1 cup water

• 1 Tablespoon canola oil

• Sea salt

Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandoline or sharp knife, using stems as handles. Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt. Put oven rack in middle position and preheat oven to 225°F. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

Source: www.Lemonbasil.com