This recipe was listed on the back of the weekly newsletter in the CSA box, which also contained a beautiful bunch of beets. Be sure to slice them super-thin for the crispiest result. A pretty purple (and antioxidant-packed) alternative to potato chips!
1 bunch beets, stems trimmed to 1 inch
1 c. water
1 c. sugar
sea salt & freshly ground black pepper
Peel beets with a vegetable peeler, then slice thin with a slicer or knife, using stems as handles.
Bring water and sugar to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add beets, then remove pan from heat and allow to stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more.
Put oven rack in middle position and preheat oven to 225 degrees.
Grease a shallow baking pan with olive oil, then arrange beet slices snugly in 1 layer. Season with salt and pepper. Bake beets until dry, about 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool). Serve immediately.