Weez is my affectionate nickname and today your Whole 30 Tip is for Beet chips!!!
These are not only beautiful, they are delicious and sweet. Summer is DIP season, right? We’re talking salsa, guacamole, queso, ceviche, and hummus galore. Unfortunately, the old celery stalk doesn’t always sufficiently replace our “chip” cravings when we are working toward a whole food, plant based lifestyle. I personally had a serious stomach ache after 4th of July tortilla chip indulgences. Or was that the tequila?
Beets are cheap and keep for a long time in the fridge; they are a unique source of phytonutrients called betalains, which are antioxidant, anti-inflammatory, and good for digestion (!?!) So eating your guacamole with beet chips is arguably better for you than your usual celery or carrot replacement.
The key to a good beet chip is an even slice from a food processor or a mandolin. That’s the only labor. Slice up 4 or 5 large beets. After that, just toss them in 1 Tbsp. of olive oil, spread them on a sheet pan, pop them in a preheated oven on 450 for about 15 minutes, sprinkle with sea salt (and some thyme for good immune support) and enjoy!
I’m going to a Mexican restaurant tonight, and putting some in a baggy so I get to enjoy some guacabole with my friends!
PS Was anyone else obsessed with these Beats by Dre commercials like me?? https://www.youtube.com/watch?v=3yUj0Ta44DI