WE'RE FEELING THE SAME BEET...

...because I have been making beet chips!



I have been slicing beets as thinly as I can manage, sprinkling them with sea salt, and baking them at 375 until I deem them sufficiently crisp (or I get too impatient to wait any longer). I have a non-stick pan, so I put some on that and others I put on parchment, which created some interesting art!



I just borrowed a mandoline, so I am looking forward to making them again.
I dare say they will be more crisp!