Beet & Kale Chips

I refuse to spend five bucks on six ounces of cooked vegetables, regardless of how pretty the packaging is. To make your own,

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1. Preheat oven to 300 degrees

2. Wash and dry (used a salad spinner for kale, paper towels for beets)

   1. It helps to use a vegetable scrub brush for the beets

3. Thinly slice the beets using a mandolin, tear the leaves off the steams if kale

4. Place into a bowl with olive oil and sea salt - toss

   1. It helps to let them sit in the bowl with the salt to "sweat" out extra water - this will make the chips crispy

5. Cook for ~45 mins

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Kale before cooking

Kale after 15 mins

Kale after 45 mins

Scrubbed Beets

Thin Slices only please

I Said thin

Salt removed a lot of liquid

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Results were pretty good. Next time, I'll put them in batches instead of stacking them. 7x beets makes about one 32 ounce container of chips.