Olive Oil Baked Beet Chips With Sea Salt And Black Pepper Recipes

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Steps:

• Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels.
• Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot.
• Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.

Steps:

• For the beet chips: Preheat the oven to 300 degrees F, or preheat a convection oven to 400 degrees F.
• Rinse and scrub the outsides of the beets. Carefully slice the beets into 1/16-inch-thick rounds using a mandolin slicer. Place in a large bowl and drizzle the olive oil over, turning to coat evenly. Lay out a single layer of beet slices on 2 baking sheets and sprinkle with freshly cracked pepper (don't add the salt at this point, as it will make the chips less crisp).
• Bake for 30 to 45 minutes for a regular oven, rotating the sheets from top to bottom halfway through. Bake for 12 to 15 minutes for a convection oven, rotating halfway through. The beets will be darkened around the edges and be mostly crisp; they will firm up a little bit more once cooled. Let the chips cool, and then transfer to a bowl. Repeat with the remaining beet slices. When they are all cooked, toss with salt to taste.
• For the guacamole: Mash the avocados with a fork or potato masher in a large bowl until slightly chunky. Stir in the cilantro, lime juice, tomatoes and onions. Season the guacamole with salt and pepper and garnish with olive oil.
• Serve a mound of guacamole in a bowl. Serve with the beet chips.

Steps:

• Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt. Toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
• Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl. Sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
• Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.