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 i love farmer’s markets.
and even better is going to one early on a saturday morning with a friend, and then grabbing a coffee and a chat. recently i met my friend, amy, at a nearby market. amy is the wife of my husband’s high school friend, and i don’t see her very often. i do however really like her and consider her a good friend. how is she a good friend? here’s how…
though i had never met either of them, amy and her husband, scott, invited us to crash their honeymoon in maui. seriously.

we were living on oahu, hopped a short flight to maui, and crashed on the pull-out couch of their honeymoon condo. we lounged by their fancy hotel pool, played putt-putt with jessica alba and her husband, and had dinner across the room from samuel l. jackson and greg kinnear. it was awesome.

 then there was our husbands’ 20-year high school reunion… a two-day ordeal. totaling 16+ hours of reunion events.that’s an excruciatingly long time to spend with people you don’t know, but who all know each other and want to relive the latter half of the ’80s. (it was a little fun to see the concentrating looks on people’s faces, wondering if they should know me…) my only saving grace for those 16+ hours was amy. what would i have done without her?
i’m grateful once again for her. this time for inviting me to her farmer’s market. i bought beautiful, fresh beets. picked the day before the market. i heart beets.
i’ve been wanting to make beet chips for a while now. so here they are. with some sweet potatoes thrown in too! easy, nutritious, and delicious…
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Sweets & Beets with Thyme-Scented Pink Salt
Serves: 4 servings.
 
Ingredients
  • 5 medium beets, peeled
  • 1 tablespoon olive oil
  • 1 medium sweet potato, peeled
  • 1 tablespoon olive oil
  • 2 teaspoons coarse pink salt
  • ¼ teaspoon fresh thyme leaves
  • ¼ teaspoon olive oil
Instructions
  1. Preheat oven to 350°. Slice beets carefully with a mandoline to 1/16-inch thickness. Toss slices in oil. Arrange in a single layer on two large sheet pans. Stack one pan on top of the other and bake pans for 20 minutes. Rotate pans and bake an additional 20 minutes or until chips are dried, being careful not to overcook slices. Remove from pans to cool.
  2. Repeat with sweet potato and olive oil.
  3. Combine pink salt, thyme leaves, and ½ teaspoon olive oil. Grind mixture together with mortar and pestle or the handle of a wooden spoon. Toss chips with salt when still slightly warm.
 *i referenced this martha recipe.