Tuesday "Try"... Beet Chips

 So often my ideas start with what I have in my refrigerator that needs to be eaten. Today it was beets! I wanted to do something different with then just steamed etc. so what I usually do is research ideas and what I came up with was beet chips. I sliced them really thin with my mandolin ( I asked for one for Christmas once - great time to ask for fun things to play with in the kitchen.), but you can just slice them thin with a sharp knife. Just try to be fairly consistent with the size of the slice so they will cook even. I coated them with coconut oil (or olive oil)...

then I laid them on these nice screen racks ( got this for my birthday once!!!) but you can use a cookie sheet. Baked them at 350 degree in the oven for about 10-12 min - as you can see mine were in there just a little to long ( oops forgot and got off doing other things).

But they were still very yummy! I had never made them before and next time I want to try a mix of beets,carrots, sweet potatoes and yucca. I may even make a dip to go with them.

Friday "Fun"... Potato Skins

Potato Skin - Bacon Fat Chips

http://www.washingtonpost.com/pb/recipes/potato-skin-bacon-fat-chips/13608/

Yesterday when I was making garlic mash potatoes to have with our dinner, I decided to make these Potato Skin - bacon fat chips from the potato peels (which I scrubbed clean).  I found the recipe in a book ( I checked out of my local library) called Root To Stalk Cooking http://www.amazon.com/Root-Stalk-Cooking-Using-Vegetable/dp/1607744120. I love not wasting and it felt so good to have used every part of the potato. I could see the potential in a lot of different spice combos. Defiantly making these again, they tasted like potato chips!

First I soaked the peels in cold water while I continued with dinner. Then when I was ready I drained and dried them off on a towel.

Next I melted two tablespoons of bacon fat ( you could use olive oil, coconut oil, butter etc. ) put the potato peels in with the fat and blended to coat throughly.

I sprinkled half of the spice mix, gave it a toss, put all the potato skins on a baking sheet, added the other half of the spice mix and baked them in a 400 degree oven for 12-15 min. Then flipped them over and baked another 3-4 min. Watch those last few minutes, they will cook fast. I had a few a bit darker then others.

Original Recipe

1 tsp dark brown sugar 

( I used regular brown sugar)

1/2 tsp kosher salt 

( I used table salt)

1/4 tsp sweet paprika 

( I used whatever kind of paprika I had on hand)

1 tsp chopped fresh thyme, or 1/2 tsp dried

( I used dried, because that's what I had)

skin peelings from 4 russet potatoes

2 Tb bacon fat warmed until liquid or olive oil

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