Last Friday we went to a farmers market and picked up these little gems. I made chips out of them and they are to die for. They are super sweet and crunchy. I however am the only one who will eat them. It is Easter today so the kids are eating nothing but candy. I am kind of hoping that they will eat enough that they get sick. So far, it’s not happening. A couple weeks ago I got Ron to watch “Food Inc” with me. I had already seen it but really wanted him to see it too. It is a really great documentary about what passes as “food” in America. Anyway, one of the statistics given in the movie was that 1 in 3 children born after the year 2000 will develop Type II Diabetes in their lifetime. That’s horrifying, isn’t it?! I mused aloud that statistically that is 1 of our 3 kids. Ron’s response? “Not under this Nazi regime.” I took that as a compliment. It’s true that I am maybe a tad obsessed with what I feed my family. So this Easter, like last year, I am letting them eat as much garbage as they want. It literally makes my stomach turn to see them eat that. I keep offering real food but to no avail. I was hoping that these beets might be acceptable to them but they just can’t compete with straight up processed sugar. Oh well. Tomorrow this Nazi regime is back!
Roasted Beet Chips
Wash and peel beets. Slice thinly and toss in coconut oil (olive oil would be fine too but I have a love affair going on with coconut oil lately). Sprinkle with kosher salt and roast in a 425 degree preheated oven on a cookie sheet for 20-25 minutes or until crispy at the edges. Serve warm. (I bet these would be awesome with a little dot of goat cheese on top! Wish I had some…) Enjoy!