Monday, October 3, 2011

Beet Chips and the Giveaway Winner

Oh being home from vacation. It reminds me of two things: the age old 'there's no place like home' is rightly true and also, laundry sucks.

Today is my catch up day for all things 'house' and 'business'; though my dear thoughtful mother came in and cleaned our house while we were gone so it's just the random 'we just go home from vacation' junk I have to deal with. Not sure what I did to deserve that but I tell ya... I'll take it. She rocks.

By the way... Thank you to all of you who commented for the So Delicious giveaway. I love spreading the word about products that I love and So Delicious is truly one of them. They're a daily staple in our diet, for sure.

I'll be listing the four giveaway winners after I talk to you about beets and how much I love them. Because I love them something fierce. I'm talking about a raw eating, multi-purpose using, roasting, bbq'ing, grilling, Killer Tofu Tour kind of love.

Beets are just fantastical no matter how you slice (or dice or chop or not) them. They are sweet, versatile, full of vitamins and minerals, simple to cook and also make a rockin' 'red dye' alternative.

And of course, since it's the tail end of summer, they are in great abundance around these parts. This time though, I wanted to do something a little different. Something I could store a little longer and heck, wouldn't it be nice to put some in Noodle Nose's lunch?

So I thought about making chips because that's fun. And I get to use my mandoline and despite the fact that my mandoline has it out for my fingers, I still love it.

These are super simple, a haven of crunch and flavor and super fun for your kids to share at school.

1/4 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
4-6 beets, washed and de-ended
Extra virgin olive oil (about 1 teaspoon per 2 beets)

Preheat oven to 400.

In a small bowl, combine paprika, salt and pepper. Stir to ensure they are evenly combined.

Using a mandoline on the 1/16 inch setting, slice beets.

Toss beet slices in olive oil, ensuring they are evenly covered. Evenly sprinkle paprika mix on top and toss again, to ensure spices are evenly distributed.

Arrange beet slices on a baking tray (lined with tin foil, if you like easy clean up). Beet slices can touch but it's best if they aren't overlapping too much.

Bake about 15-20 minutes until edges curl up. Turn off oven and remove.

Allow beet chips to cool. They will crisp up a little more during the cooling process.

All by themselves or alongside a killer PB& J in the cafeteria.

Crunchy and delicious... and good for you too!

Ok, now that you have put up with my amazing beet chip-ness, I'll list the four winners of the So Delicious free product coupons, chosen by random number selection courtesy of a hat and some slips of paper. Because we're all technical and stuff.

In no particular order:

1. Desiree
2. Karen
3. Eclairre
4. Teri

Congratulations and thanks again to everyone who commented!

Winners: if you could please email me your name and mailing address to, I will get your coupon in the mail asap so you can start enjoying your product!


  1. Congrats to the winners! Thanks for the yummy recipe too!!

  2. I'm a winner - yay! :) I am not a beet fan...but maybe eating them as chips would make me one!



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