Earthy, sweet, and reminiscent of potato chips. Serve these with a creamy, delicate spring onion dip.

Ingredients

1 large or 2 medium beets, peeled $1

2 tablespoons extra virgin olive oil pantry

salt pantry

Total cost of ingredients: $1

Directions

Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Use a mandolin, the slice edge of a cheese grater, or a very sharp knife to slice the beet very thin (but not paper-thin—you want them to be sturdy enough to hold dip). Place in a large mixing bowl and pour the oil over them. Use your hands to toss well.

Spread the oiled beet slices over the prepared baking sheets so that they are well spaced-out. Sprinkle lightly with the salt.

Bake for about 15 minutes, then flip and bake on the other side until chips are crisp, 10-12 minutes. Let cool for at least 10 minutes before serving.

Makes about 3 cups chips.

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