Thursday, July 11, 2013

Rosemary Turnip and Candy-Striped Beet Chips

4 or 5 turnips, peeled and thinly sliced
3 candy-striped beets, peeled and thinly sliced
2 Tbsp fresh rosemary, finely chopped
Salt and pepper
Olive oil 

Preheat oven to 400. Wash, peel and thinly slice turnips and candy-striped beets. For quick results, use a cuisinart food processor with the slice-blade. Transfer onto a foil-lined cookie sheet. Lightly, drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer. Put in the oven for about 15 minutes, then turn them over and let cook another 10-20 minutes, or until they have reached the desired crispiness. (ovens may have variable temperatures, so cook times may differ). 


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