Since my last post on an early Thanksgiving dinner, I went down to Fort Lauderdale, soaked in a lot of sun, darkened up the way a real Asian guy should look, then came back to a freezing NYC.
I am depressed. I want more sun.
I was going to write about my food experiences in Florida, but it was all very so-so, and not worthy of writing about. Plus I was pickled in piña coladas and martinis the whole time (proven in the poor quality of all my photos).
I have recently rediscovered beets, the natural laxative. I wrote about this a couple of years ago, and its instant effect on me. Because of this, I usually won't eat them. Out of curiosity the other day, (or maybe I was just constipated), I bought a bunch of them at Greenmarket. I simply roasted them, and I was fine. You know that I've developed a series of weird raw vegetable/fruit allergies, but I might have recovered from my allergic reaction to beets. Hooray!
I've read here and there about how good beet chips are, so the other day, I made some. We all have a guilty pleasure of finishing a bag of potato chips, feeling greasy, fat, but satisfied with extremely high sodium contents. I sometimes buy 'baked' Lays, just to feel better about myself, but it just doesn't taste like chips.
Since my bloody finger incident with my mandolin, I haven't used it (why is it even still sitting in the closet?), and for this endeavor, I bought a different yet reliable mandolin.
For less than $20, this OXO mandolin is quite lovely. It's a lot more stable than my previous $7 one, but the still blade is just as sharp,which reminds me of that bloody incident. (Shudder).
So the recipe for this is very simple. First,peel the skin, then slice them evenly using mandolin. Try to be as even as possible since it effects the end product hugely.
Put sliced beets in a large bowl, toss with olive oil, then lay it on a cookie sheet. Unlike the picture below, if you have enough cookie sheets, try to lay them out with some space in between. Sprinkle salt of your choice, and put them in 350˚F oven until crisp.
When you first take them out of the oven, they are not as crisp as you would hope, but wait until it cool down, they get crispy. If not, put them back in the oven until crisp.
If you have a $200 mandolin, you can definitely slice as evenly as a professional kitchen. The burning is due to the different thickness of each slice.
These are healthy, delicious, and as lazy as can be.