Two beets, mandolined into chips
Preheat oven to 250 degrees. Spray cookie sheet with cooking spray. (I use unfiltered olive oil in a misto bottle). Lay bet slives out and sprinkle with seasoning salt. Bake for 40 minutes or until desired texture, flipping every 15 minutes or so.
You can do this with most root vegetables. Tonight I also made rutabaga and turnip chips. Mine vary between being leathery and burnt crisp based on temperature and cook time. You can speed up cook time by upping the temperature but you want to check more frequently so they don't burn!
Make sure to count the points for the respective serving size if you munch on a higher calorie root veggie or each a number of beets :-)
I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.