Beet and Zucchini Chips

Homemade vegetable chips are a fun way to work through a pile of beets and zucchini, and the deep red and green look great together in a bowl. Look for both at the market in late summer, when their seasons overlap.

Ingredients

• 4 large beets, washed, trimmed and peeled
• 2 large zucchini, trimmed and washed, peel left on
• ½ cup coconut oil
• Salt and pepper
• Horseradish sauce, for serving

Instructions

1. Cut the zucchini into very thin rounds using the slicing disk of a food processor.
2. Heat the coconut oil in a large skillet and fry the zucchini in batches, about 10 minutes per batch. Lift the slices onto a wire rack, season with salt and pepper, and let them cool.
3. Slice the beets thinly in the food processor and fry them the same way, reusing the same oil. Drain on the rack, season and cool.
4. Spread the beet and zucchini chips together on a baking sheet and dry them further in a low oven until crisp.
5. Serve with horseradish sauce for dipping.

Adapted from Meredith Leigh.