I love Valentine’s day…but not for all the predictable reasons.
At this stage in our lives, my husband and I tend to celebrate but in a more subdued way. I mean it’s hard to make a big deal of it when there’s a run on sitters, the restaurants all have a line out the door and flowers almost double in cost. It sort of kills the mood for me, personally.
Now…if you hate beets don’t fret! These don’t taste like beets. Promise. I made sure to test them with non-beet lovers to be certain. After you bake them they end up tasting slightly sweet and tangy, and really good.
If you are a long time reader and this post seems familiar, I have a Fall Leaf version of these chips HERE.
All you need are:tortillas* 1 can/jar pickled beet juice (you can use non-pickled but it will taste more bland) a shallow dish cookie sheets clean scissors (My five year old made these with me, so I cleaned his kid scissors for this project.) *We prefer Tortilla Land raw tortillas. We cook them up beforehand.
Start by preheating the oven to 350 degrees. Then, cut your tortillas into heart shapes.
HEART BEET CHIPS
Materials and ingredients:tortillas* 1 can/jar pickled beat juice a shallow dish cookie sheets clean scissors (My five year old made these with me, so I cleaned his kid scissors for this project.) *We prefer Tortilla Land raw tortillas. We cook them up beforehand. 1. Preheat oven to 350 degrees. 2. Cut hearts out of tortillas. 3. Drain beet juice into a shallow dish. 4. Soak tortilla hearts in the beet juice on both sides. Let excess drip off. 5. Arrange beet soaked chips onto well oiled cookie sheets. 6. Bake for 12-15 minutes or until crispy. Flip chips over mid-way through baking time. Let cool and enjoy!