It's finally summer! Once again, with the end of the month comes another installment of Secret Recipe Club reveal day! This month, I was assigned to Natural Noshing, a blog written by Nora. Nora lives in Montana with her hubby and dog. Back in 2012, they opened a frozen yogurt store, and I think that is the coolest thing ever! Nora eats gluten free, and has cut back on her refined sugar, so her recipes are all relatively healthy! Of course, there are a few guilty pleasures, like Ice Cream Cake Ball Bombes and Peanut Butter Bliss Ice Cream, which were two of my top contenders. But, I've been doing Beachbody's 21 Day Fix, and unforthunately neither of those two recipes fit into my meal plans, so I decided to make these beet chips! I'm not a huge potato chp fan, but if they are in front of me, I will munch on them until the bowl is empty, so if I'm going to snack, I may as well snack on something healthy, that also counts as a serving of vegetables! While these beet chips took a little longer than expected, the end result was delicious! A snack that you don't have to feel guilty about eating. Just as healthy as kale chips, but prettier! Just do yourelf a favor, don't overlap them on the baking sheet or they willl never cook! That may have something to do with the cook time issue I had! If you are looking for an earthy and healthy snack, look no further than these chips! Thanks for the recipe, Nora! I had a great time getting to know you this month!
1 Beet, peeled
Sea Salt, to taste (optional)
Using a mandoline slicer, thinly slice the peeled beet. Toss the beet slices in olive oil and spread them in a single layer onto a baking sheet that has been lined with parchment paper. Sprinkle with sea salt and bake at 325 for 20-30 minutes, or until crispy. Cool slightly and serve.
SOURCE: Natural Noshing