>> Wednesday, July 23, 2014
I have an awful weakness when it comes to a certain snack.
I just can't say no to them.
Typically, I'm pretty disciplined when it comes to steering myself away from unhealthy food. I never, ever get any sort of candy bar from the vending machine at work. If there's leftover cake in the kitchen area - no matter how delectable it looks - I won't be tempted by it. I can easily stay away from chocolate, and in general, most sweets.
But there's something about chips that I just can't resist. It's the fact that it's almost healthy. After all, it comes from a vegetable, right? You could argue it's not as processed as any of those cakes and cookies.
And for some reason, in the late afternoon when I'm starting to get just a little hungry (or "peckish" as my British colleagues would say), I always want chips.
I want something savory, something that feels like it could actually stave off those hunger pangs for just a few more hours. Plus, I just love chips for that satisfying crunch.
A few years ago, I was thrilled to discover you could make chips out of almost anything (a sneaky way to pack in those nutrients!). One of my favorites (and something I still make on a regular basis), is oven baked kale chips. I also tried baking all sorts of other chips in the oven, like taro chips, sweet potato chips, and even sunchoke chips.
Last week, I got my first shipment of these beautiful beets from my CSA with Siena Farms. As I was pondering how to use up the beets before the weekend (since I was leaving on a short trip), it dawned on me to try making chips out of these as well.
Oh my goodness, they were fantastic.
Even Bryan approved, and couldn't stop eating them at dinner. In fact we ended up polishing off the entire batch of chips (uhh, I guess that means we ate 10 beets between us (!)).