Roasted Beet Chips with Sumac Sour Cream
Wash & trim your beets. I keep a few inches of stems to use as a handle when slicing.
Slice your beets thin. I go for almost 1/16th inch.
If you have 2 colors keep them separate. Sprinkle with salt to leach some moisture for a crispy beet
Meanwhile make the sumac sour cream. 1/2 C sour cream, 1 tsp sumac, 1/2 tsp cumin.
Pat dry the beets. Toss with olive oil.
Lay in single layer & sprinkle with your fave spice blend. Bake at 400f. Time depends on your beets.
I use a custom Indian Spice blend you can find on my profile! We love it & use it on everything.
Watch them closely. They go from almost done to overdone in a second. I flip them 1/2 way through.
Someone who shall remain nameless gobbled these up before filming. But he grew them so that’s okay.
The sumac sour cream *really* goes well with these. Highly recommend.