Balsamic Shallot & Black Garlic Chip Dip w/ Sea Salt Beet Chips
1 Tbsp. sea salt
4 medium beets, rinsed and trimmed
2 tablespoons olive oil
In a bowl combine all ingredients until well blended. Chill in the refrigerator for at least an hour but preferably two hours or more and serve with the chips.
Preheat the oven to 375 degrees F. Line two 18x13x1-inch baking pans. Cut the beets into very thin slices using a sharp knife or mandolin. Divide beets between each of the prepared pans. Drizzle each with oil, then shake in the pan. Sprinkle with salt and toss again. Bake for 15 minutes, then flip and bake for another 15 minutes or until chips are crispy.