Candied Beet Chips

Community Supported Agriculture - Friday night at Bad Seed Farmer's Market, we picked up some more fabulous beets! (http://www.badseedkc.com/) We used a mix of both Candy Stripe Beets and Big Red Beets for the recipe Candied Beet Chips - below.
A mandoline slicer makes this recipe super easy - and fun!

The original recipe can be found at: http://www.marthastewart.com/857643/candied-beet-chips

My version is below:

Candied Beet Chips

Source: Martha Stewart Living

2 Large beets, any variety

3 c. water

1 c. sugar

Preheat oven to 250 degrees. Peel, then slice beets into very thin rounds. If using a mandoline slicer, set the slicer to 1/8”.

Bring water and sugar to a boil in a saucepan, stirring constantly until sugar dissolves. Add beets making sure they are submerged in the sugar water. Reduce heat, and simmer until slightly translucent, about 30 minutes.

Line baking sheets with parchment paper. Gently pour beets into colander to drain. Using small tongs, place beet rounds in a single layer on top of parchment paper. (If you place the beet rounds directly onto the baking sheets they will stick and will be ruined.) Bake until dry and firm, about 1 hour.